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Physicochemical Properties of Olbyossal(Parboiled Rice)  

Lee, Mi-Kyung (Department of Food & Nutrition, Kwang-ju Health College)
Park, Jung-Suk (Department of Complementary Alternative Therapy, Kwang-ju Womens University)
Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health & Environment)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 208-213 More about this Journal
Abstract
We sought to optimize parboiled rice preparations with respect to nutritional composition and to compare the physicochemical properties of polished, glutinous rices and Olbyossal (parboiled rice). Crude lipid contents (all w/w) were: brown glutinous rice (1.92%) > Olbyossal (1.13%) > glutinous rice (1.08%) > polished rice (0.32%). The crude ash content of Olbyossal was greater than that of polished rice. There was no significant difference in crude protein level between Olbyossal and polished rice. Total dietary fiber content (all figures are w/w) was higher in Olbyossal (3.79%) than in polished rice (1.67%). With respect to mineral content, P (249.16 mg%), K (144.67 mg%), Na (35.41 mg%), and Mg (30.24 mg%) levels were higher in Olbyossal than in polished rice. There was no significant difference in fatty acid or amino acid content between polished rice and Olbyossal. The L value (lightness) of Olbyossal was lower than that of polished rice but the hardness of Olbyossal was greater.
Keywords
Olbyossal; parboiled rice; polished rice; glutinous rice; physicochemical properties;
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Times Cited By KSCI : 2  (Citation Analysis)
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