Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 1
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- Pages.241-243
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- 1998
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- 0367-6293(pISSN)
Chemical Composition of the Rice Germ from Rice Milling and its Oil Stability during Storage
쌀 도정시 분리되는 쌀눈의 일반성분과 저장 중 유지 안정성
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
- Chung, Chong-Ku (Shinyang Rice Bran Oil Co., Ltd.)
- Published : 1998.02.01
Abstract
The chemical composition of rice germ, a by product of rice milling, was analyzed and its oil stability was evaluated by acid value and Rancimat method during storage. The predominent components of the germ were carbohydrate (36.5%). crude lipid (21.6%) and crude protein (18.7%). The time taken to double the acid value was 2 days for common rice germ, while it took 31 days to increase 1.15 times for rice germ dried at
쌀 도정시 분리되는 쌀눈은 영양학적 가치로보아 식품자원으로 활용할 수 있어 이에 필요한 기초 자료로 쌀눈의 일반성분과 함께 저장 중 문제가 될 수 있는 유지의 변화를 처리방법별, 저장온도별로 관찰 하였다. 쌀눈의 주성분은 당질 36.5%, 조지방 21.6%, 조단백질 18.7%였고 열풍