학술저널
유색미의 정백률에 따른 불용성 식이섬유 함량 및 호화특성 변화
Chagnes of Dietary Fiber Content and Gelatinization Property of Pigmented Rice by Extent of Refining
- 충북대학교 생활과학연구소
- 생활과학연구논총
- 생활과학연구논총 제3권
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2000.0263 - 69 (7 pages)
- 72
커버이미지 없음
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.
Abstract
I. 서론
II. 실험재료 및 방법
III. 결과 및 고찰
IV. 요약
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