지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 291 - 295 (5page)
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초록· 키워드
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Lipid composition of three rice varieties (Koshihikari, Dongjin, and Singeumo) with varying palatability was investigated. Results from both Toyo taste and sensory analyses indicated that Koshihikari, Dongjin, and Singeumo have high, medium, and low eating qualities, respectively. Koshihikari was also found to have better texture properties and higher Mg/K ratio, indicating a better eating quality. Major fatty acids found in both starch and non-starch lipids of rice were linoleic, oleic, and palmitic acids. Dongjin contained the highest non-starch lipid content, but also had the lowest starch lipid level. Oleic acid concentrations were higher in both the high-palatable Koshihikari and low-palatable Singeumo than in Dongjin, whereas Dongjin showed high levels of palmitic and linoleic acids. Squalene, campesterol, and cycloartenol contents were substantially higher in Koshihikari than in the rice varieties with lower palatability. These findings demonstrate that rice concentrations of plant sterols, particularly cycloartenol and squalene, appear to have a positive effect on its palatability.
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