Experimental Study on the Sweetness and the Viscosity of the Various Kinds of Boiled Rice
김선애,
소속 상세정보
김선애 ( Kim Sun-Ae ) - Dankook University Graduate School of Public Health and Social Welfare Department of Oral Health
KMID : 1157520160120010001
Abstract
The sweetness and the viscosity of boiled rice was checked by use of the sweetness test and viscosity tester (NDJ-8S; Shanghai Nirun Intelligent Technology Co.) according to such kinds of the rice as white rice, unpolished rice 50%, unpolished rice 70%, mixed rice and the instant boiled rice, in order to examine the influence of such rice to oral environment related with the cause of the dental caries. The obtained results were as follows: 1. The sweetness was the least on the unpolished boiled rice 70% as 7.04±0.36 brix and the viscosity was the least on the instant boiled rice as 30.96±2.59 cp. 2. It revealed the least on the viscosity in instant boiled rice, according to time passing and it was significant different with other groups in statistical. It was recommended to use 70% of unpolished boiled rice as a main diet for Koreans because of the low sweetness and the medium stickiness by viscosity, in consideration of the caries.
키워드
rice; viscosity
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