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Changes in Fatty Acid Composition of Grain after Milling
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 Title & Authors
Changes in Fatty Acid Composition of Grain after Milling
Cho, Young-Sook; Kim, Yu-Na; Kim, Su-Yeonk; Kim, Jung-Bong; Kim, Heon-Woong; Kim, Se-Na; Kim, So-Young; Park, Hong-Ju; Kim, Jae-Hyun;
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 Abstract
BACKGROUND: Cereals, especially rice is the staple food of oriental nations and because it is very important for Korean food, to determine the extent of nutrient losses due to milling, we analyzed the fatty acid using by GC-FID(Gas Chromatography-Flame Ionization Detector). Experimented rice cereals were rice, glutinous rice, Heuinchalssalbori, Seodunchalbori, Saessalbori, Keunalbori No.1, barnyard millet produced in Korea. METHODS AND RESULTS: After milling, the contents of fatty acids in the rice, glutinous rice, Heuinchalssalbori, and Seodunchalbori, Keunalbori No.1 rather decreased, but in the Saessalbori, and barnyard mille increased. Particularly, fatty acid content of the rice decreased from 24.8 mg/g to 6.4 mg/g, glutinous rice decreased from 29.4 mg/g to 11.7 mg/g after milling. There were also significant changes in the compositions of fatty acid among samples. Stearic acid () increased from 5% to 15%, but oleic acid () and linoleic acid () decreased in the rice after milling. CONCLUSION(s):In the brown rice, 11 different types of fatty acids were detected, and its highest content was found in grains. However, milled grain was observed only seven fatty acids in the case of rice. This result insisted that a portion of the lipid layer was significantly lost during the milling operation in rice.
 Keywords
Fatty acid compositions;Gas chromatography;Milled grain;Whole grain;
 Language
Korean
 Cited by
1.
품종 및 도정도별 보릿가루의 이화학적 특성,김은희;이윤정;이상훈;장귀영;김민영;윤나라;이미자;이준수;정헌상;

한국식품과학회지, 2015. vol.47. 5, pp.639-644 crossref(new window)
1.
Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling, Korean Journal of Food Science and Technology, 2015, 47, 5, 639  crossref(new windwow)
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