The Chemical Quality Properties during Processing Treatment of Brown Rice Varieties with Different Amylose Content

• Published in: Journal of applied biological chemistry 2010-03, Vol.53 (1)
• Main Authors: Lee, J.G., Korea Food and Drug Administration, Seoul, Republic of Korea, Kwon, K.I., Korea Food and Drug Administration, Seoul, Republic of Korea, Choi, J.Y., Korea Food and Drug Administration, Seoul, Republic of Korea, Choi, J.D., Korea Food and Drug Administration, Seoul, Republic of Korea, Choung, M.G., Kangwon National University, Samcheok, Republic of Korea, Im, M.H., Korea Food and Drug Administration, Seoul, Republic of Korea
• Format: Article
• Language: Korean
• Subjects: amylose content; blue value; brown rice; frying treatment; MINERALES; MINERALS; MINERAUX; parboiling treatment; vitamin B
• ISSN: 1976-0442
• DOI: 10.3839/jabc.2010.007

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin B₂ increased. The higher the content of amylose was, the more the content of vitamin B∧6 and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-β-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased.