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Antioxidative Effects and Quality Characteristics of the Rice Cultivated by Organic Farming and Ordinary Farming  

Na, Gi-Soo (Department of Food Science and Technology, Agric. Livestock Graduate School, Konkuk University)
Lee, Si-Kyung (Department of Food Science and Technology, Agric. Livestock Graduate School, Konkuk University)
Kim, Soo-Young (Department of Biological Sciences, Konkuk University)
Publication Information
Applied Biological Chemistry / v.50, no.1, 2007 , pp. 36-41 More about this Journal
Abstract
This study was carried out to investigate the physicochemical properties, antioxidant activity, physical properties and sensory evaluation of rice using three different varieties of rice (Odae rice-Chulwon, Chuncheong rice-Yeoju, Hwayoung rice-Sanchung) produced by organic and ordinary farming. Amylose content was higher in Chucheong rice and protein content was higher in Hwayoung rice in comparison to others. However, there was no difference in amylose and protein contents between organically grown and ordinarily grown rice. The electron donating activities and superoxide dismutase (SOD) activities of methanol extracts from organically grown rice were higher than those of ordinarily grown rice. There was no difference in amylographic characteristics between the differently cultured rices. The organically grown rice had a high springness, cohesiveness and was gummy in rheometer evaluation. However, the ordinarily grown rice had a good score for taste in sensory evaluation.
Keywords
rice; organic farming rice; quality characteristics; antioxidative activity;
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Times Cited By KSCI : 8  (Citation Analysis)
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