Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractions
2004
Kim, S.R. (Korea Food Research Institute, Sungnam, Republic of Korea) | Ahn, J.Y. (Korea Food Research Institute, Sungnam, Republic of Korea) | Lee, H.Y. (Korea Food Research Institute, Sungnam, Republic of Korea) | Ha, T.Y. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: [email protected]
Effect of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM.
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