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KMID : 0380619770090020170
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 2 p.170 ~ p.174
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Effect of washing on the Loss of Nutrients in Rice
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권태완/Kwon, Tai Wan
최홍식/유정희/조재선/Cheigh, Hong Sik/Ryu, Chung Hee/Jo, Jae Sun
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Abstract
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The comparative effect of washing on the loss of nutrients in rice was studied with regard to varieties of Japonica and Indica type and various polishing degrees. Washing procedure was made by usual method for the preparation of cooked rice. The average loss was 1-2% of total solid, 5-7% of protein, 18-26% of calcium, 19-47% of iron, 22-40% of vitamin B₁, 11-24% of vitamin B₂ and 36-45% of niacin during washing in the 50-90% polished rice of Japonica and Indica varieties. The Indica rice had relatively higher loss of total solid, protein, calcium and iron than that of Japonica rice. The loss of total solid, N-free extract and vitamin in 70% polished rice was lower than that of 90% polished rice. Loss of lysine in 90% polished rice amounted to more than 6% and was higher than the loss of other amino acids.
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