Physiochemical Properties of Germinated Brown Rice
2012
Oh, S.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Lee, J.H., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Yoon, M.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, D.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Lee, D.H., Misillan Company, Gokseong, Republic of Korea | Choi, I.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea | Kim, I.H., Korea University, Seoul, Republic of Korea | Lee, J.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea
This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher γ-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were 67.97∼68.03℃. Texture analysis test showed that GBR Yeonghojinmihad the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.
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