Physicochemical Properties of Olbyossal(Parboiled Rice)

올벼쌀의 이화학적 특성

  • Lee, Mi-Kyung (Department of Food & Nutrition, Kwang-ju Health College) ;
  • Park, Jung-Suk (Department of Complementary Alternative Therapy, Kwang-ju Womens University) ;
  • Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health & Environment)
  • 이미경 (광주보건대학 식품영양과) ;
  • 박정숙 (광주여자대학교 대체요법학과) ;
  • 나환식 (전라남도보건환경연구원 식품약품분석과)
  • Received : 2009.11.24
  • Accepted : 2010.03.12
  • Published : 2010.04.30

Abstract

We sought to optimize parboiled rice preparations with respect to nutritional composition and to compare the physicochemical properties of polished, glutinous rices and Olbyossal (parboiled rice). Crude lipid contents (all w/w) were: brown glutinous rice (1.92%) > Olbyossal (1.13%) > glutinous rice (1.08%) > polished rice (0.32%). The crude ash content of Olbyossal was greater than that of polished rice. There was no significant difference in crude protein level between Olbyossal and polished rice. Total dietary fiber content (all figures are w/w) was higher in Olbyossal (3.79%) than in polished rice (1.67%). With respect to mineral content, P (249.16 mg%), K (144.67 mg%), Na (35.41 mg%), and Mg (30.24 mg%) levels were higher in Olbyossal than in polished rice. There was no significant difference in fatty acid or amino acid content between polished rice and Olbyossal. The L value (lightness) of Olbyossal was lower than that of polished rice but the hardness of Olbyossal was greater.

Acknowledgement

Supported by : 광주보건대학

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