Year: 2011
Type: article
Abstract: 쌀 가공제품을 위한 다양한 쌀의 품질분석을 위해 국내산 쌀 19품종과 수입쌀 1종의 일반성분과 형태검정, 이화학적 특성 및 호화특성을 분석하였다. 수분함량은 $11.11{\pm}0.20-13.28{\pm}0.03%$ 였으며 단백질과 지방 함량은 각각 $5.04{\pm}0.03-7.02{\pm}0.10$ , $0.18{\pm}0.01-0.73{\pm}0.05%$ 였다. 무기질 함량은 칼슘이 $3.56{\pm}0.11-6.69{\pm}0.08mg/100g$ , 나트륨이 $3.39{\pm}0.01-17.43{\pm}0.04mg/100g$ , 인이 $64.12{\pm}0.88-102.0{\pm}0.36mg/100g$ , 아연이 $0.95{\pm}0.01-1.75{\pm}0.0mg/100g$ , 철이 $0.19{\pm}0.0-0.69{\pm}0.02g/100g$ , 마그네슘이 $9.89{\pm}0.47-23.31{\pm}0.21mg/100g$ , 칼륨이 $47.11{\pm}3.49-82.19{\pm}1.08mg/100g$ 그리고 망간이 $0.47{\pm}0.0-1.14{\pm}0.01mg/100g$ 의 함량을 보였다. 20품종 중 18품종의 크기가 소립이었으며 아밀로즈 함량은 $10.3{\pm}1.27-19.4{\pm}0.15%$ 였고 전분가는 $70.8{\pm}2.67-80.1{\pm}5.09%$ 를 나타내었다. 알칼리 붕괴도는 5-6등급의 상태였고 호응집성의 측정 결과 gel은 $63.0{\pm}7.0-100{\pm}0.0mm$ 사이로 흘러 '연함'을 나타내 양질의 상태를 보였다. The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from $11.11{\pm}0.20$ to $3.28{\pm}0.03%$ . The crude protein and crude lipid contents were ranged from $5.04{\pm}0.03$ to $7.02{\pm}0.10%$ and $0.18{\pm}0.01$ to $0.73{\pm}0.05%$ , respectively. The mineral contents were Calcium, $3.56{\pm}0.11-6.69{\pm}0.08mg/100g$ ; Sodium, $3.39{\pm}0.01-17.43{\pm}0.04mg/100g$ ; Phosphorus, $64.12{\pm}0.88-102.0{\pm}0.36mg/100g$ ; Zinc, $0.95{\pm}0.01-1.75{\pm}0.0mg/100g$ ; Iron, $0.19{\pm}0.0-0.69{\pm}0.02g/100g$ ; Magnesium, $9.89{\pm}0.47-23.31{\pm}0.21mg/100g$ ; Potassium, $47.11{\pm}3.49-82.19{\pm}1.08mg/100g$ ;and Manganese, $0.47{\pm}0.0-1.14{\pm}0.01mg/100g$ . Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from $10.3{\pm}1.27$ to $19.4{\pm}0.15%$ , while starch value ranged from $70.8{\pm}2.67$ to $80.1{\pm}5.09%$ . Alkali digestion value was described as 5-6 grade and gel consistency was shown to be 'soft' regardless of the rice kinds.
Authors: Hye-Ryun Kim, Young-Hee Kwon, Jae-Ho Kim, Byung-Hak Ahn
Institution: Korea Food Research Institute
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2144624895