쌀 가공제품을 위한 다양한 쌀의 품질분석

Abstract

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±0.20 to 3.28±0.03%. The crude protein and crude lipid contents were ranged from 5.04±0.03 to 7.02±0.10% and 0.18±0.01 to 0.73±0.05%, respectively. The mineral contents were Calcium, 3.56±0.11-6.69±0.08 mg/100 g; Sodium, 3.39±0.01-17.43±0.04 mg/100 g; Phosphorus, 64.12±0.88-102.0±0.36 mg/100 g; Zinc, 0.95±0.01-1.75±0.0 mg/100 g; Iron, 0.19±0.0-0.69±0.02 mg/100 g; Magnesium, 9.89±0.47-23.310.21 mg/100 g; Potassium, 47.11±3.49-82.19±1.08 mg/100 g; and Manganese, 0.47±0.0-1.14±0.01 mg/100 g. Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from 10.3±1.27 to 19.4±0.15%, while starch value ranged from 70.8±2.67 to 80.1±5.09%. Alkali digestion value was described as 5-6 grade and gel consistency was shown to be ‘soft’ regardless of the rice kinds.