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http://dx.doi.org/10.3746/jkfn.2004.33.1.152

Changes of Physicochemical Characteristics of Rice Milled by Newly Designed Abrasive Milling Machine  

김용석 (전북대학교 바이오식품 소재 개발 및 산업화 연구센터)
이나영 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소)
황철승 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소)
유미지 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소)
백경화 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소)
신동화 (전북대학교 응용생물공학부(식품공학) 및 농업과학기술연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.1, 2004 , pp. 152-157 More about this Journal
Abstract
Physicochemical characteristics of rice milled by newly designed abrasive milling machine were studied. Crude protein and crude lipid contents were 7.81∼8.50% and 1.07∼0.95%, respectively, and they showed a tendency to decrease with milling times. However, they showed higher values than that of polished rice. Major fatty acids of crude lipid were palmitic acid, oleic acid, and linoleic acid. Whiteness of tested samples was higher than brown rice but lower than polished rice. The remain rate of rice germ of four pass-through and polished one time sample (FPS) was 39.33%, and it was higher than that of polished rice (4.00%). One thousand grain weight of samples over than three pass-through was significantly different from brown rice (p<0.05). FPS had smooth surface similar to polished rice and it showed some residual rice germ by scanning electron microscopy. Sensory evaluation showed that the taste of three pass-through rice, four pass-through rice, and FPS was not significantly different from polished rice, whereas their color, odor, texture, and overall acceptability had lower score than polished rice but higher than brown rice. Therefore, we estimate that rice ground over three pass-through by newly designed abrasive milling machine might be a good source having nutritive value.
Keywords
rice; milling; physicochemical;
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Times Cited By KSCI : 2  (Citation Analysis)
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