Distribution of protein, fat and ash within the degermed brown rice kernel
1988
Song, B.H. | Kim, Y.D. | Choi, K.S. (Suncheon National Univ., Suncheon (Korea R.). Dept. of Food Science and Technology) | Kim, D.Y. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology) | Kim, S.K. (Dankook Univ., Seoul (Korea R.). Dept. of Food Science and Technology)
The degermed Japonica and J/Indica brown rices were abrasively milled to give an average yield for each milling of about 5% flour, with 85% of the rice left as residual kernel. The contents of protein, fat and ash were highest in fraction 1 and decreased with each successive milling. The fraction 1 contained twice as much protein as did the original kernel, 5.7 times as much ash and 11.4 times as much fat. However, no significant differences in the distribution among varieties were noticed. Residual kernels contained 68.7% of protein, 5.1% of fat and 41.8% of ash of the original kernel
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