The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Nutritional Compositions of Rice Bread with Different Rice Flours

쌀가루를 이용한 쌀식빵 영양성분분석

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institute of Technology)
  • 이연리 (대전보건대학교 식품영양과)
  • Received : 2018.01.29
  • Accepted : 2018.05.10
  • Published : 2018.06.30
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Abstract

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

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