Quality Analysis of Diverse Rice Species for Rice Products

김혜련,; 권영희,; 김재호,; 안병학,

doi:10.9721/kjfst.2011.43.2.142

Cited by 19 publications

(4 citation statements)

References 9 publications

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“…Rice is an essential staple food crop in Asian countries such as China, Korea and Japan and accounts for as high as 35% of caloric and 20% of protein intake by a person. 1 The chemical composition of rice is known to be dependent on its varieties, milling ratio and storage period. While brown rice consumption was not popular in the past due to its rough texture and lower digestibility, recent times saw a steady increase in its demand due to growing consumers' interest in healthier diet and new classes of brown rice with higher nutritional content and improved texture.…”

Section: Introductionmentioning

confidence: 99%

Analysis of arsenic in rice grains using ICP-MS and fs LA-ICP-MS

Choi

Kim

Lee

et al. 2014

J. Anal. At. Spectrom.

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Section: Introductionmentioning

confidence: 99%

Analysis of arsenic in rice grains using ICP-MS and fs LA-ICP-MS

Choi

Kim

Lee

et al. 2014

J. Anal. At. Spectrom.

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“…The moisture contents of rice and rice 'Nuruk' following different degrees of milling were measured using a moisture analyzer (AND MX-50, AND Company Ltd., Tokyo, Japan). To measure the starch values of rice with different degrees of milling based on a previously reported procedure (Kim et al, 2011), 1 g of each ground sample was mixed with 300 mL of water and 15 mL of concentrated hydrochloric acid (35%). This mixture was steamed at 100℃ for 2-3 h in an autoclave.…”

Section: Analysis Of General Components or Rice And Rice 'Nuruk'mentioning

confidence: 99%

“…The starch value, which is the mass of starch in 100 g of a sample, accounts for sugars, dextrin, and starch. A higher starch content indicates higher production of sugar components and is associated with a higher alcohol yield in alcohol fermentation (Kim et al, 2011;Lee et al, 2013). The starch values of rice with different degrees of milling were analyzed to determine the effect of milling on the properties of 'Nuruk'.…”

Section: Starch Value (%) Of Rice With Different Degree Of Millingmentioning

confidence: 99%

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Choi¹,

Yeo²,

Kang³

2020

Korean J. Food Preserv.

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This study aimed to investigate the effects of the degrees of milling of rice (0-50%) on the physicochemical properties and enzymatic activities of rice 'Nuruk'. As results, the contents of the general components of milled rice, except for the starch value (85.13-90.99%) decreased as the degree of milling increased. The moisture content of rice with different degrees of milling ranged from 11.04 to 12.68% and significantly decreased as the degree of milling increased. Furthermore, the hydration rate increased as the degree of milling increased. The pH of rice 'Nuruk' was the lowest at 5.32 in the 0% milled rice 'Nuruk' and highest at 5.98 in the 30% milled one, which indicated no correlation between pH and degree of milling. By contrast, the soluble solid and reducing sugar contents which are correlated with the starch value of rice increased as the degree of milling increased. For the enzymatic activities of each rice 'Nuruk', there was no clear trend for the α-amylase and acidic protease activities with respect to the degree of milling, whereas the glucoamylase activity decreased with increasing degree of milling. Correlation analyses indicated that the activity of glucoamylase decreased as the starch value of rice increased, but increased as the crude protein content of rice increased. The activity of acidic protease had a negative correlation with the crude lipid content of rice.

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“…1 Rice has a significant effect on the national health of these countries because its consumption accounts for approximately 35% of the caloric intake and approximately 20% of the protein intake per person. 2 In developing countries, the amount of rice consumed accounts for 715 kcal/capita/ day and is the source of 27% of dietary energy, 20% of dietary protein, and 3% of dietary fat. In Guinea, Gambia, Senegal, and Cote d'Ivoire, rice supplies 22-35% of dietary energy and 23-34% of dietary protein.…”

Section: Introductionmentioning

confidence: 99%

Revealing the Spatial Distribution of Inorganic Elements in Rice Grains

Jeon¹,

Choi²,

Lee³

et al. 2014

Bulletin of the Korean Chemical Society

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Femtosecond laser ablation (fs LA) was used in this study to identify pollution by heavy metals and the distribution of elemental nutrients at different rice milling ratios. Polished rice (degrees of milling of 3, 5, 7, 9, and 11) was collected from major Korean supermarkets and one sample thereof was selected. An internal quality control experiment was conducted using a rice flour certified reference material from the Korea Research Institute of Standards and Science (KRISS CRM) for the evaluation of the efficacy. To assess the effectiveness of the analysis method, the reliability was validated using a food analysis performance assessment scheme (FAPAS), with chili powder serving as an external quality control. The results of the analysis of the inorganic elements Ti, Ca, Al, Fe and Mn in white and brown rice with degrees of milling of 3, 5, 7, 9 and 11 using ICP-MS, ICP-OES and AAS revealed contents of 0.40, 49.2, 2.43, 5.36 and 10.3 mg/kg in white rice and 0.59, 78.0, 7.52, 11.0 and 18.5 mg/kg in brown rice, respectively. Among the elements, there were remarkable differences in the measured contents. By comparing the contents of the elements at different degrees of milling, Ti, Co, As, Ca, Al, Cu, Fe, and Mn were determined to be distributed on the surface of the rice grains, whereas the contents of Cd and Pb increased toward the center of the rice grains, and Si was evenly distributed. After the quantitative analysis of rice samples polished to different degrees of milling, Ca and Al, which were contained in large amounts, and Si were analyzed with specificity by fs LA. The results show that Ca and Al were distributed in the rice husk (protective covering of rice) and Si was distributed in all parts of the rice.

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Quality Analysis of Diverse Rice Species for Rice Products

Cited by 19 publications

References 9 publications

Analysis of arsenic in rice grains using ICP-MS and fs LA-ICP-MS

Analysis of arsenic in rice grains using ICP-MS and fs LA-ICP-MS

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Revealing the Spatial Distribution of Inorganic Elements in Rice Grains

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