• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.274-280
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• 2010

This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

• 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.

• KSBB Journal
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• v.15 no.6
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• pp.615-620
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• 2000

To obtain quality germinated brown rices containing high levels of ${\gamma}$-aminobutyric acid (GABA), chitosan was applied during the brown rice germination. The GABA contents in germinated brown rices (1,035 nmole/g fresh weight) and brown rices germinated by water (771 nmole/g fresh weight) or by lactiv acid (728 nmole/g fresh weight). In addition to the enhancement of GABA, germination in the chitosan solution increased alanine concentration and decreased glutamic acid, aspartic acid and serine concentrations in the brown rices. The activity of glutamate decarboxylase was also enhanced by the chitosan treatment. Furthermore, germination by chitosan reduced fungal contamination markdely, compared with germination by water or germination by lactic acid. These results suggest that quality germinated brown rices containing high levels of GABA can be obtained by chitosan application.

• Korean Journal of Environmental Biology
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• v.21 no.4
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.6
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• pp.850-854
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• 2001

Feed intake, egg weight, rate of lay and shell quality characteristics were measured in an Australian tinted egg laying strain from 31-42 weeks of age, housed at $30^{\circ}C$ and provided drinking water at 5, 10, 17 and $30^{\circ}C$. In a second experiment a European brown egg laying strain (59-66 weeks of age) housed at $30^{\circ}C$ were provided drinking water at 5, 10, 15 and $30^{\circ}C$. Brown egg layers given cool drinking water (5, 10 and $15^{\circ}C$) consumed more (p<0.05) feed and produced significantly (p<0.05) thicker and heavier shells than hens given drinking water at ambient temperature ($30^{\circ}C$). However the tinted egg layers given chilled drinking water only consumed more (p<0.05) feed and produced thicker (p<0.05) and heavier (p<0.05) shells when consuming drinking water at $5^{\circ}C$. As the tinted egg layers acclimatised to the environmental temperature there was a decline in the influence of cool drinking water on feed intake and shell quality. For brown egg layers, however, cool drinking water resulted in an improvement (p<0.05) in feed intake and shell quality over the entire period birds were provided cool water. These studies suggest that there is potential for using cool drinking water to improve feed intake and shell quality of hens housed under hot conditions. The combination of high ambient temperature and high drinking water temperature, a common occurrence in Australian layer sheds, should be avoided.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.51-58
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• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• KSBB Journal
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• v.17 no.6
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• pp.515-519
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• 2002

The changes in the levels of total soluble protein and some free amino acids were investigated in germinating brown rice. Nongerminated (N) brown rice was germinated for 72 hrs by applying following solutions: 1) distilled water (W), 2) 50 ppm chitosan in 5 mM lactic acid (CL), and 4) 50 ppm chitosan in 5 mM glutamic acid (CG). The level of total soluble protein was higher in the N extract than those of W, CL and CG. Alanine levels were enhanced and aspartic acid levels were decreased significantly in the germinated brown rice, highest increases of alanine were found in the CG germinated brown rice. The levels of serine, decreased during germination in solutions W and CL, were increased significantly by germination in CG solution. The levels of essential amino acids, such as Iysine, isoleucine and methionine were also increased significantly by germination in CG solution. Our results show that the germination of brown rice with CG solution can significantly increase the levels of alanine and some other essential amino acids and can restore the serine level.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.65-68
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• 2000

To obtain quality germinated brown rices containing high levels of ${\gamma}-amonobutyric\;acid$(GABA), chitosan was appliec during the germination of brown rices. The GABA contents of germinated brown rices (1,035 umole/g fresh weight) with 100 ppm chitosan solution for 72 hr were higher than those of ungerminated brown rices (136 nmole/g fresh weight) and brown rices germinated with water (771 nmole/g fresh weight) or with lactic acid (728 nmole/g fresh weight). In addition to the enhancement of GABA, germination in the chitosan solution increased alanine and decreased glutamic acid, aspartic acid and serine in the brown rices. The activity of glutamate decarboxylase was also enhanced by the treatment of chitosan. Furthermore, the germination with chitosan reduced fungi contamination markedly compared with water germination or lactic acid germination. These results suggest that quality germinated brown rices containing high levels of GABA can be obtained by chitosan application.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.900-904
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• 2004

Effects of gamma irradiation on brown rice quality were evaluated. Brown rice was irradiated at absorbed dose of 1, 3 or 5 kGy, and ground. Water uptake, pasting properties, and physicochemical characteristics of flour samples were tested. Water uptake rates of irradiated samples were higher than that of control, and were dose-dependent. Hydration capacity decreased in sample irradiated at 5 kGy due to leaching out of soluble compounds, whereas no differences were observed among other irradiated samples and control. Irradiation significantly decreased pasting properties as determined by amylograph. Gamma irradiation accelerated water evaporation at high temperatures (over $300^{\circ}C$) in test of weight-loss profile with thermogravimetric analyzer.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.94-99
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• 1994

Bran structure and water uptake rate for brown rices of thirteen japonica and twelve Tongil cultivars were investigated. The japonica type was shorter in length and had lower value in the ratio of length to width than Tongil one. No differences were observed in width and weight between the two types. The number of aleurone layer and the thickness of bran layer were higher in dorsal side than in ventral side in all rice cultivars. The structure in ventral side was similar but the number of aleurone layer in dosal side was higher in japonica samples. There were no significant differences in water uptake rates showed no correlation with the bran structure.