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KMID : 0377619720220030343
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Korean Jungang Medical Journal
1972 Volume.22 No. 3 p.343 ~ p.349
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A Study on Calorie Measurement of "Scorched Rice"
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Abstract
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The following results were obtained from the analysis of "scorched rice" which v, -ere produced as a by-product during the cooking of boiled rice with a mixture of polished rice’s, soy beans and barleys available in the market. Note that "scorched rice" were classified into three classes based on the content of water.
Investigations of General Ingredients
1) It was found that there is a slight difference in water content, is, only 1.4% between that in "scorched rice" made of polished rice’s and barlies and that in the "scorched rice" made of polished rice and soy beans. This difference has been determined by measuring the water content of the former as 11. 89% and that of the latter as 12. 49%.
2) A maximum crude protein content, ie, 8~9%, has been found in the "scorched rice" made of polished rice and Italian millet, whereas the "scorched rice" made of polished rites and soy beans retained a minimum protein. This is attributed to the fact that grain of soy bean is too large to be attached in a thin "scorched rice".
3) A maximum crude fat were found in the boiled rice prepared with the polished rites and soy beans. The experiments were carried out with 100g of boiled rice and found as follows: 4.21% of polished rice and Italian millets; 2.14% in polished rites and soy beans and a minimum content of crude fat, ie, 1.66%j were obtained with the "scorched rice" made of polished rites only.
4) As to the content of crude fibers for each 100g of boiled rice a maximum 0.92% was found in the "scorched rice" of polished rice’s and Italian millets, whereas 0. 23%, a minimum value of crude fibers content was found in the "scorched rice" of polished rice only.
5) A maximum content of crude ash has been found to be 0. 47% in the "scorched rice" of polished rice’s and Italian millets, whereas a minimum value of the same 0. 25%, was found in the "scorched rice" of polished rice’s only.
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