• Title, Summary, Keyword: oil-added milled rice

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Studies on the Qualities and Storability of Soybean Oil-Added Milled Rice (대두유 첨가 도정 쌀의 특성 및 저장성에 관한 연구)

  • Lee, Boung-Young;Kim, Young-Bei;Son, Jong-Rok;Yoon, In-Wha;Han, Pan-Ju;Min, Young-Kyoo
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.248-250
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    • 1991
  • This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

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