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KMID : 0380620230550030271
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.271 ~ p.277
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Analysis of general ingredients and micronutrient in rice flour, including the new variety ‘Baromi2’, and wheat flour
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Park Hye-Young
Lee Jeong-Heui
Lee Jeom-Sig
Han Dong-Hyun
Han Sei-Myoung
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Abstract
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This study investigated the feasibility of substituting wheat flour with rice flour and elucidated the general components and micronutrient of rice flour, including those of ‘Baromi2,’ and wheat flour. The protein content ranged from 6.71 to 14.66%. ‘Baromi2’ had the highest protein content in rice flours, and the amylose content in the rice flours significantly varied with the milling method. In addition, the lipid content was 0.57-4.83%, and ‘Baromi2’ had the highest lipid content. Vitamin B1, B2, B6, and E contents were significantly higher in ‘Baromi2’ than in all other flours, suggesting a nutritional advantage. The total amino acid content of the rice flour was significantly lower than that of the wheat flour; however, the proportion of essential amino acids to total amino acids was higher in rice flour than in wheat flour. These results provide basic nutritional information on ‘Baromi2’.
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KEYWORD
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‘Baromi2’, floury rice, wheat flour
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