유색미의 정백률에 따른 불용성 식이섬유 함량 및 호화특성 변화

• 영문명: Chagnes of Dietary Fiber Content and Gelatinization Property of Pigmented Rice by Extent of Refining
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Kim Hyang-Sook) 김은지(Kim Eun-Ji) 박희정(Park Hee-Jung) 장연숙(Chang Yun-Sook)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제3권, 63~69쪽, 전체 7쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2000.02.01

영문 초록

This study was carried out to examine the changes of insoluble dietary fiber content and gelatinization property of pigmented rice by the extent of refining, When pigmented rice was refined to 92% and 84.6%, insoluble dietary fiber remained to 62.6% and 30.4% of the original content, respectinely. As the extent of refining increased, lightness of pigmented rice was increased, yellowness was increased rice, and redness was decreased. Peak viscosity and overall viscosity of pigmented rice flour slurry when examined gelatinization property by rapid visco analyzer.

목차

Abstract

I. 서론

II. 실험재료 및 방법

III. 결과 및 고찰

IV. 요약

참고문헌