Quality characteristics of rice varieties and their suitability for bibimbap, a traditional Korean dish
Bibliographic Data
| ID | 7473576 |
|---|---|
| Authors | Hyeonbin Kim (0009-0005-8553-0784, Jeonbuk Development Institute), Eun Ah Sims (0000-0003-2859-0738, Jeonbuk Development Institute), Eun Ah Sim, Chang-Min Lee (Rural Development Administration), Songhee Park (0000-0002-2184-7820, Rural Development Administration), Sangnam Kim (0000-0002-8146-3482, Jeonbuk Development Institute), Seon-Young Kim (0000-0002-9266-4618, Jeonbuk Development Institute), Eun-Gyung Mun (Jeonbuk Development Institute, corresponding author), Eun‐Gyung Mun (0000-0001-9476-5773, Jeonbuk Development Institute, corresponding author) |
| Year | 2026 |
| Volume | 13 |
| Issue | 1 |
| Publication date | 2026-12-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-025-00301-6 |
| OpenAlex | W7129159188 |
| Language | EN |
| References cited | 20 |
Bibimbap is a traditional Korean dish that offers a nutritionally balanced, single-bowl meal composed of steamed rice, assorted vegetables, meat, oil, and sauce. This study aimed to evaluate the suitability of various rice cultivars with differing characteristics for use in bibimbap. The suitability was evaluated based on sensory, physicochemical, and functional properties. Four rice varieties (Sindongjin, Sindongjin1, Miho, and Shingil) were analyzed in terms of grain characteristics, color, hydration, starch composition, resistant starch content, texture, and consumer preference. Sindongjin1 exhibited good hydration characteristics, an appropriate amylose content, high lightness, and low redness after cooking, enhanced both the texture and visual appeal. Miho exhibited good stickiness and softness but poor retention of physical properties after cooking. Conversely, Shingil, despite its highly resistant starch content, has a high-amylose content, resulting in poor texture and sensory characteristics. Correlation analysis revealed that moisture, stickiness, swallowability, and stickiness were the major factors influencing consumer preference, especially for bibimbap after mixing. Overall, Sindongjin1 was identified as the most suitable variety for bibimbap, as it has balanced physicochemical and sensory characteristics. These results are expected to provide practical guidelines for selecting and breeding rice varieties optimized for bibimbap quality and consumer preference
Amylose · Consumer demand · Cultivar · Resistant Starch · Sensory analysis · Starch · Texture (cosmology · Food composition and properties · GABA and Rice Research · Sensory Analysis and Statistical Methods
| Citation velocity | historical |
|---|---|
| Highly cited | No |