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KMID : 1024420150190010021
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Food Engineering Progress
2015 Volume.19 No. 1 p.21 ~ p.27
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Comparison of Nutritional Composition of Parboiled Rice Using High-yielding Tong-il Types
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Yoo Jae-Soo
Kim Hyun-Soon
Lee Jeom-Ho
Ha Ki-yong
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Abstract
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The nutritional composition of polished (unparboiled rice) and parboiled rice was compared using three high-yielding Tong-il types. Crude protein, crude lipid, and crude ash of proximate composition after parboiling were higher than those in polished rice. In terms of mineral composition, K scored the highest followed by P, Mg. Ca, and Na. All the compositions increased after parboiling except in Ca. The total content of mineral composition of polished and parboiled rice were 257.5-276.5 mg/100 g, and 533.2-588.6 mg/100 g, respectively, which resulted in 2.1 times increase after parboiling. Vitamin B1 content was the highest among the polished rice of the Dasan cultivar with 0.1530 mg/100 g and increase in parboiled rice by 2.0 times. The total amino acid content was highest in the polished rice of the Dasan cultivar. An increase in amino acid content in Saegyejinmi cultivars was observed after parboiling while the others showed a decrease. In terms of essential amino acid content, the highest was leucine while the lowest was methionine. Glutamic acid scored the highest and cystine the lowest in terms of non-essential amino acid content.
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KEYWORD
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parboiled rice, Tong-il type, vitamin B1 content, amino acid content
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