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KMID : 0903519940370060487
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 6 p.487 ~ p.491
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Comparison of Relative Crystallinities , Saccharification Effeciency and Diazinon Residue of Varietal Puffed Paddy
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Abstract
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Relative crystallinities, saccharification efficiency, and diazinon(pesticide) residues of rice and rice hull puffed by hot air puffer were investigated. Crystallinities of rice starch in the puffed rice were decreased as compared to those in cooked rice, and those of rice hull were slightly decreased as compared to those in raw hull. By puffing of glutinous rice, the saccharification efficiency treated with malt amylase was higher than in cooked rice, and hydrolysis ratio of rice hull by cellulase was also increased from 14% to 30% by puffing. The residual contents of diazinon of the puffed rice and rice hull were decreased to 42.7% and 47.6%, respectively. In addition, its decreasing rate in nonglutinous rice were higher than that of glutinous rice.
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