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KMID : 1134820100390050725
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 5 p.725 ~ p.730
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Comparison of Quality, Physiochemical and Functional Property between Organic and Conventional Rice
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Park Jang-Hyun
Nam Seung-Hee
Kim Young-Ok
Kwon Oh-Do
Ahn Kyu-Nam
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Abstract
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The differences between organic and conventional rice were studied from the point of view of quality, physiochemical property and functionality. It was concluded that organic rice showed a 6% lower complete rice ratio than conventional rice. However, organic rice exhibited more excellent physiochemical property on amylose or protein content, Toyo value, and acidity with 17.5%, 6.6%, 8.12%, and 8.7%, respectively. There was no difference between two kinds of rice on alkali digestion value and amino acids contents such as Asp, Ser, Glu, Ala, Leu, Arg. Among inorganic compounds of rice, four compounds including B, Mn, Fe, or Zn were slightly higher at organic rice with 1.1～2.7 ㎎/100 g, compared to conventional rice. Interestingly, total phenolic acid and phytic acid content were 89% or 23% higher at organic rice than conventional rice, respectively. MeOH extract from organic rice showed higher antioxidant activity with 26% than that of conventional rice with 22%. In contrast, conventional rice was favored than organic rice on stickness, taste, palatability fields at sensory evaluation.
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KEYWORD
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conventional or organic rice, physicochemical properties, functionality, sensory evaluation
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