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2017 Vol.62, Issue 3 Preview Page

Original Research Article

Differences in Physicochemical and Textural Properties of Germinated Brown Rice in Various Rice Varieties

발아현미의 이화학적 특성 및 취반 특성

Dong-Hwa Cho1
,
Hye-Young Park1
,
Seuk-Ki Lee1
,
Jiyoung Park1
,
Hye-Sun Choi1
,
Koan-Sik Woo1
,
Hyun-Joo Kim1
,
Eun-Yeong Sim1
,
Yong-Jae Won1
,
Dong-Hyun Lee1
,
Sea-Kwan Oh1*
조 동화1
,
박 혜영1
,
이 석기1
,
박 지영1
,
최 혜선1
,
우 관식1
,
김 현주1
,
심 은영1
,
원 용재1
,
이 동현1
,
오 세관1*
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16429, Korea
1농촌진흥청 국립식량과학원 중부작물부
*Corresponding author: Sea-Kwan Oh; +82-31-695-0610; (ohskwan@korea.kr)
30 September 2017. pp. 172-183
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Abstract

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

Keywords
cooking properties
germinated brown rice
physicochemical properties
starch characterization
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 62
  • No :3
  • Pages :172-183
  • Received Date : 2017-07-07
  • Revised Date : 2017-07-21
  • Accepted Date : 2017-08-02
  • DOI :https://doi.org/10.7740/kjcs.2017.62.3.172
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