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http://dx.doi.org/10.3839/jabc.2010.007

The Chemical Quality Properties during Processing Treatment of Brown Rice Varieties with Different Amylose Content  

Lee, Jong-Gu (Korea Food and Drug Administration)
Kwon, Kwang-Il (Korea Food and Drug Administration)
Choi, Ji-Young (Korea Food and Drug Administration)
Choi, Jong-Dong (Korea Food and Drug Administration)
Choung, Myoung-Gun (Department of Pharmacognosy Material Develoopment, Kangwon National University)
Im, Moo-Hyeog (Korea Food and Drug Administration)
Publication Information
Journal of Applied Biological Chemistry / v.53, no.1, 2010 , pp. 37-43 More about this Journal
Abstract
This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin $B_2$ increased. The higher the content of amylose was, the more the content of vitamin $B_6$ and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-$\beta$-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased.
Keywords
amylose content; blue value; brown rice; frying treatment; mineral; parboiling treatment; vitamin B;
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