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윤영 ( Young Youn ),유재수 ( Jae Soo Yoo ),손판해 ( Pan Hae Son ),김현순 ( Hyun Soon Kim ),이점호 ( Jeom Ho Lee ),하기용 ( Ki Young Ha ) 전북대학교 농업과학기술연구소 2014 농업생명과학연구 Vol.45 No.1
The change in nutritional compositions was investigated after parboiling in 13 waxy varieties with milled waxy rice (MWR, unparboiled). Parboiled waxy rice (PWR) were prepared by water soaking, steaming, drying and milling process. The content of vitamin B1 in PWR with 0.123-0.267 mg/100 g was about 1.5 times higher than MWR with 0.0746∼0.160 mg/100 g. Among the varieties, Aranghyangchal in PWR and Nunbora in MWR showed the highest content of vitamin B1. Total and individual mineral compositions were higher in PWR with 167.6-244.8 mg/100 g than that of the MWR with 89.9-129.7 mg/100 g. In particular, K has the highest amount in both treatments followed by P, Mg, Ca and Na. Total amino acids content recorded the highest in MWR with 4,797.3-8,795.9 mg% and in PWR with 5,449.0-9,964.8 mg%. Among the varieties, Sangnamchalbyeo had the highest amino acid content in both treatments. In acid composition, glutamic acid recorded the highest contents followed by proline, aspartic acid, and arginine. These accounted for 50% of total amino acids. By comparing the nutritional composition between MWR and PWR, the study showed that all the nutritional compositions increased after parboiling of the 13 waxy rice varieties. As a result, it is expected that these results would be utilized in the development of processing products as important nutrient source in our dietary life.
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