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http://dx.doi.org/10.3746/jkfn.2011.40.9.1265

Changes in Chemical Composition of Rough Rice (Oryza sativa L.) according to Germination Period  

Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Agrofood Resources, NAAS)
Kim, Tae-Myoung (College of Veterinary Medicine, Chungbuk National University)
Park, Dong-Sik (Dept. of Agrofood Resources, NAAS)
Kim, Jae-Hyun (Dept. of Agrofood Resources, NAAS)
Kim, Dae-Joong (College of Veterinary Medicine, Chungbuk National University)
Lee, Youn-Ri (Dept. of Food and Nutrition, Daejeon Health Sciences College)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.9, 2011 , pp. 1265-1270 More about this Journal
Abstract
We evaluated changes in the chemical composition of rough rice (Oryza sativa L.) according to germination period. Rough rice was germinated at $37^{\circ}C$ for 8 days. Crude protein content increased from 71.67 mg/g in raw rough rice to 85.20 mg/g after 8 days of germination. Crude lipid content increased from 2.19% to 3.58% (p<0.05), whereas crude ash was not significantly changed. Phytic acid content decreased from 6.25 mg/g in raw rough rice to 1.54 mg/g after 8 days of germination. Free fatty acid content increased from 0.17% to 0.32% during 8 days of germination. Major fatty acids were palmitic, oleic, and linoleic acids, and total fatty acid content increased up to 95%. Vitamin E and ${\gamma}$-oryzanol contents in raw rough rice were 2.94 mg/100 g and 6.47 mg/g, respectively, increased to 5.55 mg/100 g and 8.16 mg/g after 4 days of germination, and then decreased afterward. These results indicate that the optimum germination period of rough rice for increasing functional components may be 3~4 days.
Keywords
rough rice; germination; chemical component; vitamin E; ${\gamma}$-oryzanol;
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Times Cited By KSCI : 19  (Citation Analysis)
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