Quality Characteristics of Colored Rice Variety, "Superjami"
2011
Ryu, S.N., Korea National Open University, Seoul, Republic of Korea
In relation to the four varieties of colored rice, analyses were made of the oil content, the fatty acid composition, the protein content, the amino acid component and the pigmentary characteristics of testae. The followings show the results in summary. In the case of Superjami having a high content of cyanidin-3-glucoside (C3G), it had a low content of oil but had a high content of protein. In particular, it had a higher content of oleic acid (C18:1) and linolenic acid (C18:3) in comparison with other varieties that had the high content of C3G. Four varieties of colored rice were similar in the essential amino acid content (35.48-36.15%); especially, Superjami was high in serine, valine, isoleucine, leucine and and phenylalanine. The four varieties had the highest content of glutamic acid but the lowest content of methionine. The C3G content in Superjami was at least 10 times higher than that in Heugjinjubyeo. Actually, the content per 100 gram indicated 2,840mg and 2,655mg in 2008 and 2009 respectively. The C3G content in the varieties reached the peak 15 to 20 days after pollination, but later it increased gently. In the case of Superjami having a high content of C3G, the testa on the opposite of the gemmule, i.e., the aleurone layer, was thicker than that in the direction of the gemmule, as compared to other varieties.
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