한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제9권2호
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- Pages.170-174
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- 1977
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- 0367-6293(pISSN)
세미(洗米)에 의한 미곡(米穀)의 영양손실(營養損失)에 관한 연구(硏究)
Effect of Washing on the Loss of Nutrients in Rice
- Cheigh, Hong-Sik (Korea Institute of Science and Technology) ;
- Ryu, Chung-Hee (Korea Institute of Science and Technology) ;
- Jo, Jae-Sun (Dong-Duk Woman's College) ;
- Kwon, Tai-Wan (Korea Institute of Science and Technology)
- 발행 : 1977.06.28
초록
세미(洗米)로 인한 미곡(米穀)의 주요(主要) 영양성분 손실을 품종별(品種別) 도정도별(搗精度別)로 분석한 결과는 다음과 같았다. 1) 세미(洗米)에 의한 각영양소 평균손실율의 범위는 총고형분
The comparative effect of washing on the loss of nutrients in rice was studied with regard to varieties of Japonica and Indica type and various polishing degrees. Washing procedure was made by usual method for the preparation of cooked rice. The average loss was 1-2% of total solid, 5-7% of protein, 18-26% of calcium, 19-47% of iron, 22-40% of vitamin
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