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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.4
- 발행연도
- 1999.12
- 수록면
- 231 - 235 (5page)
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Three black rices (Suwon 415, Iksan 427 and Sanghaehyanghyeolla) harvested in Korea were examined in their pasting characteristics, and minor nutrients (vitamins and minerals) in comparison to those of a brown rice (Dongjinbyo). Based on the amylose content, brown rice and Suwon 415 were normal rices (22.7 and 19.6%, respectively), whereas Iksan 427 and Sanghaehyanghyeolla were waxy rices(0.4 and 0.6%, respectively). Iksan 427 and Sanghaehyanghyeolla showed similar viscosity patterns with significantly low pasting temperatures and viscosity. Brown rice showed higher pasting viscosity and pasting temperature than black rices, and its viscosity pattern was similar to Suwon 415. Brown rice and Suwon 415 displayed higher hardness but lower adhesiveness of their gels. Black rices contained more non-carbohydrate components and dietary fiber than brown rice. From the amino acid analysis, black rices contained more acidic amino acids (aspartic and glutamic acids) than brown rice. Among the black rices, Suwon 415 had the highest content of total essential amino acids (4.3%). Black rices also contained higher amounts of vitamin B complexes (thiamin, riboflavin and niacin) and minerals (K, Mg and Ca) than brown rice. Sanghaehyanghyeolla showed an exceptionally high amount of Ca (12 ㎎ %).
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018075326