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KMID : 0380620110430020142
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 2 p.142 ~ p.148
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Quality Analysis of Diverse Rice Species for Rice Products
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Kim Hye-Ryun
Kwon Young-Hee
Kim Jae-Ho
Ahn Byung-Hak
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Abstract
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The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from 11.11±0.20 to 3.28±0.03%. The crude protein and crude lipid contents were ranged from 5.04±0.03 to 7.02±0.10% and 0.18±0.01 to 0.73±0.05%, respectively. The mineral contents were Calcium, 3.56±0.11-6.69±0.08 mg/100 g; Sodium, 3.39±0.01-17.43±0.04 mg/100 g; Phosphorus, 64.12±0.88-102.0±0.36 mg/100 g; Zinc, 0.95±0.01-1.75±0.0 mg/100 g; Iron, 0.19±0.0-0.69±0.02 mg/100 g; Magnesium, 9.89±0.47-23.310.21 mg/100 g; Potassium, 47.11±3.49-82.19±1.08 mg/100 g; and Manganese, 0.47±0.0-1.14±0.01 mg/100 g. Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from 10.3±1.27 to 19.4±0.15%, while starch value ranged from 70.8±2.67 to 80.1±5.09%. Alkali digestion value was described as 5-6 grade and gel consistency was shown to be ‘soft’ regardless of the rice kinds.
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KEYWORD
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rice, grain quality, amylose, physicochemical property
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