한국식품저장유통학회:학술대회논문집 (Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference)

한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

Effect of degree of milling on the chemical composition of rice oil

  • Ha, Tae-Youl (Food Function Research Division, Korea Food Research Institute Department of food & Nutrition College of Health Sciences, Korea University) ;
  • Ko, Soon-Nam (Food Function Research Division, Korea Food Research Institute Department of food & Nutrition College of Health Sciences, Korea University) ;
  • Lee, Sun-Mi (Food Function Research Division, Korea Food Research Institute Department of food & Nutrition College of Health Sciences, Korea University) ;
  • Chung, Soo-Hyun (Food Function Research Division, Korea Food Research Institute Department of food & Nutrition College of Health Sciences, Korea University) ;
  • Kim, Hakryul (Department of Animal Science ＆ Biotechnology, Kyungpook National University) ;
  • Kim, In-Hwan (Food Function Research Division, Korea Food Research Institute Department of food & Nutrition College of Health Sciences, Korea University)
  • 발행 : 2003.10.01
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초록

The degree of milling is an important factor in terms of the nutritional value and the economic return of the milled rice. This study was to investigate the changes in compositions of the oils obtained from rice with different degree of milling. The content of total tocols in rice significantly (p＜0.05) decreased, as degree of milling increased. The relative ％ of -tocopherol in brown rice had lower than those in milled rices whereas the relative ％ of -tocotrienol, and -tocotrienol in brown rice higher than those in milled rices. -Oryzanol content significantly (P<0.05) decreased from 198.5 mg/kg rice for brown rice (0% milling) to 65.5 125.0 mg/kg rice for rice samples with 5.6, 8.0, and 9.6 ％ milling. -Sitosterol was most abundant sterol representing 50 ％ - 56% of the total sterol content in all analyzed samples. The content of total sterol as well as each sterol isomers in rice significantly (P<0.05) decreased, as degree of milling increased. A similar trend was observed in changes of octacosanol and squalene.

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