[Composition of dietary fiber of rice milling fraction]
1997
Purwani, E.Y. (Balai Penelitian Tanaman Pangan, Bogor (Indonesia)) | Damardjati, D.S. | Sarini, R.
Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-75 percent milling fraction I (FSI), 7.5-15 percent (FSII), 15-22.5 percent (FSIII), 22.5-30 percent (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber components, protein lipid and ash. The distribution of dietary fiber components in the milling fraction varied within rice varieties. Most of hemicellulose, cellulose and lignin were distributed in 0-7.5 percent FSI. FSI contained 12-17 percent hemicellulose, 7-9 percent cellulose and approximately 3 percent lignin. FSII contained 1-8 percent hemicellulose, 3-4 percent celulose and 0.8-2 percent lignin, while the FSIII, FSIV and milled rice contained less than 1 percent hemicellulose, cellulose and lignin. Most of pectic substance (3-10 percent was distributed in FSIII and FSIV. Protein content of FSI, II III and IV varied from 11 percent to 18 percent. The highest lipid content (more than 18 percent) was observed in the FSI. The fractions from the outer portion contained higher amount of ash
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