통일형 벼의 가공 원료곡 활용을 위한 영양성분 및 품질 분석

The Nutritional Components and Quality Analysis of Several Tongil Type Rice Varieties for Processing Purposes

To promote the expansion of rice consumption, we examined the nutritional components and qualities of five Tongil-type rice varieties. Regarding texture properties, ‘Dasan’ showed the highest viscosity at 0.43 kgf, whereas ‘Hanareum3’ displayed the lowest at 0.20 kgf. Regardingpasting properties, ‘Hanareum4’ exhibited the slowest aging speed of rice flour dough with a value of -42.34 RVU, and ‘Hanareum3’ hadthe slowest aging speed of cooked rice with a final viscosity of 258.62 RVU. Regarding proximate compositions, ‘Hanareum3’ had the highestcrude ash content at 1.17 g/100 g, and ‘Hanareum2’ had the highest crude protein content at 8.39 g/100 g. Regarding amino acids, at 0.17-0.18%,‘Dasan’ had a methionine content 0.13% lower than the other varieties. Regarding mineral contents, potassium, phosphorus, and magnesiumcontents were the highest in ‘Hanareum3’ at 263.08, 354.85, and 109.18 mg/100 g, respectively. ‘Dasan’ showed the highest contents of iron,manganese, and zinc, measured at 0.94, 2.17, and 1.43 mg/100 g, respectively. Of the 36 fatty acids measured, only 9 were confirmed. Myristicacid, linoleic acid, and alpha-linolenic acid were highest in ‘Hanareum3’ at 0.27, 9.91, and 0.48 mg/g, respectively. ‘Hanareum4’ had thehighest levels of palmitic, stearic, and oleic acids, with contents of 6.69, 0.79, and 9.64 mg/g, respectively. Arachidic, eicosenoic, and lignocericacids were detected at high levels in ‘Geumgang1,’ ‘Hanareum2,’ and ‘Dasan,’ with contents of 0.16, 0.13, and 0.3 mg/g, respectively.