Physicochemical Properties of Rice Kernels Affected on Palatability
2007
Yoon, M.R. (Kyungpook National University, Daegu, Republic of Korea) | Kim, C.E. (Kyungpook National University, Daegu, Republic of Korea) | Koh, H.J. (Seoul National University, Seoul, Republic of Korea) | Kang, M.Y. (Kyungpook National University, Daegu, Republic of Korea), E-mail: [email protected]
This study was investigated the relationship between palatability and physicochemical properties of rice kernels from two rice cultivars, including Gopumbyeo and Palgongbyeo. Major fatty acids of rice were oleic (35% in Gopum, 33.2% in Palgong, respectively) and linoleic acids (42.9% in Gopumbyeo, 40.7% in Palgongbyeo, respectively). There were significant differences in composition of amino acids and content of sugar from non-starch polysaccharide between two rice cultivars. However, no difference was found in mineral contents between Gopumbyeo and Palgongbyeo.
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