• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.527-532
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• 2010

The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.262-268
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• 1989

The composition of glycolipid, phospholipid and fatty acid of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang # 23, Whasung and Jinhung. The content of esterified steryl glycosides(ESG) in glycolipids was the highest in the brown rice, milled rice and bran. Monogalactosyl diglycerides(MGDG) and steryl glycosides(SG) were the second highest. Of the phospholipids, phosphatidyl cholines(PC) + phosphatidyl serines(PS) were the next. Fatty acid composition of glycolipids were different from total lipids and neutral lipids in brown rice and milled rice. Palmitic acid content was very high and oleic acid content was low in glycolipids. The major fatty acid components of phospholipids in brown and milled rice were also palmitic, linoleic and oleic acid. In the bran, the major fatty acid classes were different from those of milled rice.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.471-475
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• 2002

Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.101-106
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• 1997

This study was carried out to examine the possibility of using brown rice or paddy as raw materials for sikhe. Brown rice and paddy were soaked in water at $15^{\circ}C$ for 2 days and then germinated at $15,\;20,\;25,\;30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the increase of ${\alpha}-amylase$ activity, and the increase of extract amount and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The activities of ${\alpha}-amylase$ of germinated brown rice and paddy were much smaller than those of germinated barley; however, the extract amount and its sugar content of germinated brown rice and paddy were similar to those of germinated barley. The germinated brown rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice.

• KSBB Journal
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• v.17 no.1
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• pp.49-53
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• 2002

The changes in the levels of $\gamma$ -aminobutyric acid (GABA) and some free amino acids were investigated in germinating brown rices. Ungerminated brown rices were germinated for 72 hrs by application of the following solutions: 1) distilled water, 2) 50 ppm lactic acid, 3) 5 mM glutamic acid. The GABA levels were enhanced in all germinated states of brown rices compared with ungerminated ones, highest in the germinated brown rices by 5 mM glutamic acid solution. Alanine levels were also enhanced significantly in the germinated brown rices. The levels of aspartic acid and glutamic acid were decreased significantly in all the germinated states. The levels of serine decreased during germination in the solutions of water and lactic acid were increased by the germination in the glutamic acid solution. The data show that germination of brown rices by the application of the glutamic acid solution can significantly increase the levels of GABA and can restore the serine level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.389-394
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• 2006

The change of antioxidative character by germination of brown rice was evaluated. From the total methanolic extract of brown rice, 2.5 mm-germinated brown rice, and 5 mm-germinated brown rice, SOD-like activity and nitrite scavenging ability were identified as antioxidative character. SOD-like activities and nitrite scavenging abilities of all samples were changed dose-dependently and germination-dependently. After successive partitioning with hexane, ethyl acetate (EtOAc) and water, each fraction was tested for these activities. SOD-like activities of all fractions were increased by germination, and especially hexane fraction and EtOAc fraction of 5 mm-germinated brown rice had more strong activities than 50 ppm vitamin C. The $EC_{50}$ values of SOD-like activity showed a gradual decrease by germination and that of EtOAc fraction of 5 mm-germinated brown rice was 17 ppm, which was lower concentration than that of 50 ppm vitamin C. The $IC_{50}$ values of nitrite scavenging ability at PH 1.5 also underwent a great decrease by germination and germinated brown rice had the nitrite scavenging ability at lower concentration than brown rice. The results suggest that SOD-like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.

• Food Science and Preservation
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• v.11 no.2
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• pp.182-188
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• 2004

This study was carried out to investigate nutritional composition and physicochemical properties of waxy(WGR) and nonwaxy(NWGR) germinated brown rice. Amylose contents of WGR(moisture content 15.45 %) and NWGR (moisture content 15.02%) were 4.9% and 17.9%. Reducing sugar of those were 4.91% and 2.28%. The free sugar contents of WGR were glucose 0.42%, sucrose 0.15%, maltose 0.27% and that of NWGR were glucose 0.59%, sucrose 0.50%, maltose 0.24%, respectively. Color value of WGR and NWGR were L=60.30, a=2.12, b=23.52 and L=59.51, a=3.15, b=23.04, respectively. Degree of gelatinization of WGR and NWGR were 7.67%, 5.21% and hardness of WGR and NWGR were 7.53 kg$\_$f//$\textrm{cm}^2$, 8.93 kg$\_$f//$\textrm{cm}^2$. Vitamin E contents of those were 271.8 $\mu\textrm{g}$/kg, 310.6 $\mu\textrm{g}$/kg and total dietary fiber contents of those were 4.21%, 3.17%. Total amino acids of brown rice, nonwaxy germinated brown rice and cooked germinated brown rice were 126.8 mg/l00 g, 90.8 mg/l00 g and 106.5 mg/l00 g, respectively. Among amylogram characteristics of WGR and NWGR, initial gelatinization temperature, peak viscosity, breakdown, setback were 42$^{\circ}C$, 498 B.U., 94 B.U., -48 B.D. and 70$^{\circ}C$, 212 B.D., 0 B.D., 123 B.D., respectively. Sensory properties of germinated brown rices were affected by color and flavor. Palatability score of WGR that intensity score of color and flavor were lower than that of NWGR showed high.

• The Journal of the Korean dental association
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• v.24 no.3 s.202
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• pp.261-276
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• 1986

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1716-1723
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• 2014

This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.221-228
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• 2001

This study was carried out to investigate the effect of germination condition and drying temperature on growth and physicochemical properties of brown rice. Three brown rice seeds of Ilpumbyeo, Dasanbyeo and Heugjinjubyeo were stored at room temperature for six weeks to test the time-sequence germination viability. Relatively stable germination ratio was maintained until 2 weeks after storage. However, 3 weeks after storage, germination ratio of brown rice seeds started to decrease rapidly and their germination ratio was lower than 80%. For this reason, brown rice was recommended for seeding within 2 weeks after hulling. During the initial 5 days, germination ratio of 24 hours pre-soaking brown rice was higher about 2-3% than that of non-soaking brown rice. The $25^{\circ}C$ was considered as the most favorable temperature for brown rice germination, because of the high germination ratio and desirable coleoptile growth of the brown rice, and little seed rotting symptoms. The scanning electron micrographs showed the structural differences between hot-air dried and freeze dried germinated-brown rice kernel. In the freeze dried germinated-brown rice, seed coat (pericarp, tegmen and aleurone layer) was mechanically disrupted from the endosperm, and many cleavages were observed among starch storing cells and starch granules. The endosperm of freeze-dried brown rice kernels formed the sponge-like structures and showed the fragile traits. For this reason, hot-air drying is considered as more suitable method than freeze drying for germinated-brown rice. The crude protein and amylose contents were slightly changed, but there were no significant differences during the germination period. Crude fiber content was decreased, but crude Int and total amino acid contents were increased as seeding days increased. A rapid increase in $\alpha$-amylase activities of germinating brown rice was observed at S days after seeding, and $\alpha$-amylase activities were decreased from 8 days after seeding. Total free sugar contents were decreased during the germination period. There was continuous decline in the contents of sucrose and glucose until 8 days after seeding, but fructose and maltose content were gradually increased from the 5 days after seeding.