Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 13.

Textures of rice pasta (spaghetti) made from ‘Saemimyeon’.

SpagettiRaw materialsTextures after cooking

Hardness (g/cm2)Springiness (%)Maximum stress (g)Yield stress (g/cm2)
Spaghettiz(Semolina)-9167.0±1748.0by5.9±0.16a172.0±13.73a61.3±12.46a
Saemimyeon (Freezing)Milled rice29340.0±3395.9a6.8±0.79a48.0±0.07b42.0±4.47b
Brown rice32384.0±1263.1a5.1±0.98b74.0±13.42a64.0±13.42a
Saemimyeon (Drying)Milled rice35516.0±2091.4a5.3±1.43a64.0±11.40b54.0±11.40b
Brown rice37220.0±2049.9a4.8±0.31b84.0±8.94a74.0±8.94a

Spaghetti (100% Semolina, Ponte, Italy)

Different superscripts within a column (a-b) indicate significant differences (p<0.05)

Korean J Breed Sci 2018;50:522-8 https://doi.org/10.9787/KJBS.2018.50.4.522
© 2018 Korean J Breed Sci