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Andrea Bresciani,Valentina Vaglia,Francesca Saitta,Dimitrios Fessas,Maria Cristina Casiraghi,Daniela Erba,Maria Ambrogina Pagani,이지윤,강주원,고종민,Stefano Bocchi,조준현,Alessandra Marti 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.6
The National Institute of Crop Science, RuralDevelopment Administration (RDA) of Korea is presentlydeveloping new rice varieties suitable for producing Westernrice-based foods, such as risotto, a well-known Italianstyleproduct. The study considered different milled ricefrom five Tongil-type and six Japonica-type varieties. Besides the biometric properties, cooking behaviour, starchproperties, and in vitro digestibility of Korean rice sampleswere compared with those of the ‘Carnaroli’ Italian variety. The physicochemical traits of the Korean varieties extendedover a vast range; the amylose content stood out (from13.0 to 41.7%), influencing the hardness and stickiness ofcooked samples, and their starch digestibility. Althoughnone of the Korean varieties seemed to guarantee cookingperformances for risotto similar to the ‘Carnaroli’ one,‘Saemimyeon’ and ‘Shingil’ cvs were judged the best forthis purpose up-to-now.