Physiochemical properties of germinated brown rice

Sea Kwan Oh, Jeong Heui Lee, Mi Ra Yoon, Dae Jung Kim, Dong Hyen Lee, Im Soo Choi, Jun Soo Lee, In Hwan Kim, Jeom Sig Lee

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


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°C. Texture analysis test showed that GBR Yeonghojinmi had 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.

Original languageEnglish
Pages (from-to)963-969
Number of pages7
JournalJournal of the Korean Society of Food Science and Nutrition
Issue number7
Publication statusPublished - 2012


  • Amylose
  • Brown rice
  • Germinated brown rice
  • Physicochemical
  • RVA

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


Dive into the research topics of 'Physiochemical properties of germinated brown rice'. Together they form a unique fingerprint.

Cite this