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KMID : 0380619910230020248
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.248 ~ p.250
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Studies on the Qualities and Storability of Soybean Oil - Added Milled Rice
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Abstract
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This study was carried out to find out the color, cooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of 0.07∼0.15% in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.
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KEYWORD
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