Comparison of Rice Properties Between Rice Grown Under Conventional Farming and One Grown Under Eco-Friendly Farming Using Hairy Vetch
2010
Lee, S.H., Chonnam National University, Gwangju, Republic of Korea | Kim, M.Y., Chonnam National University, Gwangju, Republic of Korea | Kim, H.Y., Chonnam National University, Gwangju, Republic of Korea | Ko, S.H., Sejong University, Seoul, Republic of Korea | Shin, M.S., Chonnam National University, Gwangju, Republic of Korea
The properties of non-waxy rice, Dongjin 1, cultivated with conventional farming (CF) and environmentally-harmonized farming (EHF) using hairy vetch were compared to determine rice water absorption, physicochemical and pasting properties, antioxidant activities of brown and white rice, and a sensory evaluation of cooked white rice was carried out. EHF was treated with green manure crops such as hairy vetch and chitinase, which produce microorganism culture solution. CF was applied with seed disinfection treatments, fertilizer herbicides, and agricultural chemicals for the control of pests and diseases. The absorption level of EHF rice was higher than that of CF rice grain, regardless of the cultivation methods used. The ash and crude lipid contents were higher, but protein and dietary fiber contents were lower in the CF rice than in the EHF rice. The total starch content, water binding capacity, and swelling power of white rice were higher than those of brown rice, regardless of the cultivation methods used. The DPPH's antioxidant activity was shown as follows: EHF brown rice, EHF white rice and CF rice, in a decreasing order. The initial pasting temperature of EHF rice was lower than that of CF rice, but the peak, cold, and breakdown viscosities exhibited reverse trends. The sensory evaluation showed that the cooked white rice cultivated with EHF was not significantly different from that cultivated with CF (p less than 0.05). The overall preference of cooked rice did not show significant differences between the two cultivation methods (p less than 0.05).
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