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http://dx.doi.org/10.3746/jkfn.2012.41.7.963

Physiochemical Properties of Germinated Brown Rice  

Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration)
Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration)
Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration)
Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration)
Lee, Dong-Hyen (Misillan Company)
Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Kim, In-Hwan (Dept. of Food and Nutrition, Korea University)
Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.7, 2012 , pp. 963-969 More about this Journal
Abstract
This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher ${\gamma}$-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were $67.97{\sim}68.03^{\circ}C$. Texture analysis test showed that GBR Yeonghojinmi had the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.
Keywords
brown rice; germinated brown rice; physicochemical; amylose; RVA;
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Times Cited By KSCI : 21  (Citation Analysis)
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