Varietal Difference of Chemical Composition in Pigmented Rice Varieties
2006
Lee, H.H. (Seoul National University, Seoul, Republic of Korea) | Kim, H.Y. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Koh, H.J. (Seoul National University, Seoul, Republic of Korea) | Ryu, S.N. (Korea National Open University, Seoul, Republic of Korea), E-mail: [email protected]
The composition of fatty acids, minerals, total dietary fiber and vitamin B₁, B₂, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice.
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