• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.1
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• pp.1-8
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• 2016

The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.508-515
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• 2016

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.67-73
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• 1981

This study was conducted to investigate the nutritional value of germinated barley with animal experiment. Fourthyeight weanling albino rats, which were divided into 8 groups, were fed during 4 weeks. The feed intake, energy intake, FER (feed efficiency ratio) and growth rate were slightly high in the casein supplemented groups and were significantly high in the rice and casein supplemented groups. But there was no a significant difference between the barley and germinated barley groups. A higher PER (protein efficiency ratio) was shown in the rice and casein supplemented groups. It was induced that mixed cereal protein increase the PER compared to simple cereal protein. Low apparent digestibility of the diet and of the protein were found in barley and germinated barley groups compared to standard and rice groups. But apparent digestibility of protein in germinated barley groups were markedly increased by the supplementation of 5% casein or supplementation of rice and casein. From this result it was concluded that germinated barley has a nutritional effect on increasing protein digestibility when added enough amount of animal protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1310-1315
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• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Research in Plant Disease
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• v.18 no.4
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• pp.399-401
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• 2012

In order to select the optimum rice cultivars for the use in processing of eco-friendly-grown germinated brown rice (GBR), disease incidences and yields in rice cultivars bred in National Institute of Crop Science were investigated in eco-friendly paddy fields (Gokseong, Jeonnam Province, Korea) during the years 2009-2011. The incidences of rice sheath blight and blast on the cultivar Samgwang were higher than those on one reference cultivar Chucheong, but much lower than those on the other reference cultivar Gosihikkali. The cultivars Keunnun and Haiami selected as special rices showed disease incidences and yields similar to the reference rice cultivars Chucheong and Gosihikkali. These results indicated that the cultivars Samkwang, Keunnun, and Haiami can be selected as rice cultivars for the use of in processing of eco-friendly grown GBR because their disease incidences and yields in Gokseong may be similar to the reference cultivars.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.

• Korean Journal of Medicinal Crop Science
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• v.25 no.5
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• pp.305-314
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• 2017

Background: Hericium erinaceus is considered a functional food and potential medicinal source. The present study was conducted to examine the potential antioxidant and anti-inflammatory activities of carried out with water and ethanol extracts of Hericium erinaceus grown on germinated green rice (HEGR-W and HEGR-E, respectively) and the water and ethanol extracts of germinated green rice (GR-W and GR-E, respectively) as potential medicinal resources or antioxidant and anti-inflammatory agents. Methods and Results: The total phenolic and flavonoid contents, DPPH, and ABTS activity, reducing power, DNA protective activity, cell viability, and NO production were investigated. The total phenolic and flavonoid contents were highest in HEGR-E ($66.53{\pm}2.40 mg{\cdot}GAE/100g$ and $82.12{\pm}7.10mg{\cdot}CE/100g$ respectively). HEGR-E exhibited high DPPH ($44.70{\pm}1.28%$) and, ABTS ($44.70{\pm}1.28%$) activity and reducing power (0.219). HEGR and GR extracts showed protective activity against DNA damage. The cytotoxicity of HEGR and GR in RAW264.7 cells and LPS-induced RAW264.7 cells was low. HEGR-E and GR-W exhibited anti-inflammatory effects through a 28% inhibition of NO production in LPS-induced RAW264.7 cells. Conclusions: These results suggested that the extracts of Hericium erinaceus grown on germinated green rice could be a potential medicinal material with natural antioxidant and NO inhibitory properties.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.56-62
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• 2008

This study was carried out to investigate the changes in microflora, enzyme activity and sensory quality of four kinds of cheonggukjang during fermentation. Three different kinds of cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, B. natto plus Aspergillus oryzae, and the last one was prepared with non-germinated soybeans using rice straw. The pH values of cheonggukjang prepared with germinated or non-germinated soybeans increased up to 36 hr of fermentation and then decreased. The number of bacteria and molds increased significantly up to 24 hr of fermentation and then leveled off during fermentation. Acidic and neutral protease activities of all cheonggukjang continuously increased significantly during fermentation. ${\alpha}$- and ${\beta}$-Amylase activities of cheonggukjang decreased slightly during fermentation except cheonggukjang prepared with germinated soybeans using the mixed culture. The number of microflora, protease and ${\alpha}$-amylase activities were highest in cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae. The results of the sensory evaluation revealed that for overall acceptability, the cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae was similar to the cheonggukjang prepared with non-germinated soybeans using rice straw.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.681-689
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• 2011

Yakkong germinated for 48 h at $23^{\circ}C$(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.