Earticle

초록

영어

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/ steaming/roasting method.

목차

Abstract
 서론
 재료 및 방법
  재료
  가열조리
  일반성분 분석
  지방산 분석
  지방산 분석
  아미노산 분석
  무기질 분석
  카로티노이드 분석
 결과 및 고찰
  프로비타민 A 강화 쌀의 일반성분
  가열조리에 따른 프로비타민 A 강화 쌀의 지방산 조성
  가열조리에 따른 프로비타민 A 강화 쌀의 아미노산 조성
  가열조리에 따른 프로비타민 A 강화 쌀의 무기질 조성
  가열조리에 따른 프로비타민 A 강화 쌀의 카로티노이드 함량
 요약
 문헌

키워드

저자

• 이영택 [ Young-Tack Lee | 경원대학교 식품생물공학과 ] Corresponding author
• 김미현 [ Mi-Hyun Kim | 경원대학교 식품생물공학과 ]
• 임지순 [ Ji-Soon Im | 건양대학교 식품생명공학과 ]
• 김재광 [ Jae-Kwang Kim | 농촌진흥청 국립농업과학원 농업생명자원부 ]
• 하선화 [ Sun-Hwa Ha | 농촌진흥청 국립농업과학원 농업생명자원부 ]
• 이시명 [ Si-Myung Lee | 농촌진흥청 국립농업과학원 농업생명자원부 ]
• 권순종 [ Soon-Jong Kweon | 농촌진흥청 국립농업과학원 농업생명자원부 ]
• 서석철 [ Seok-Chul Suh | 농촌진흥청 국립농업과학원 농업생명자원부 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664