Changes in the Chemical and Functional Components of Korean Rough Rice Before and After Germination
2007
Lee, Y.R. (Chungbuk National University, Cheongju, Republic of Korea) | Kim, Y. (Chungbuk National University, Cheongju, Republic of Korea) | Woo, K.S. (Chungbuk National University, Cheongju, Republic of Korea) | Hwang, I.G. (Chungbuk National University, Cheongju, Republic of Korea) | Kim, K.H. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, K.J. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, J.H. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Jeong, H.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and gamma-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased.
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