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http://dx.doi.org/10.7740/kjcs.2017.62.3.172

Differences in Physicochemical and Textural Properties of Germinated Brown Rice in Various Rice Varieties  

Cho, Dong-Hwa (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Seuk-Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Jiyoung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, Hye-Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Woo, Koan-Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Sim, Eun-Yeong (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Won, Yong-Jae (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Dong-Hyun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.62, no.3, 2017 , pp. 172-183 More about this Journal
Abstract
Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.
Keywords
cooking properties; germinated brown rice; physicochemical properties; starch characterization;
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Times Cited By KSCI : 14  (Citation Analysis)
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