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

doi:10.3746/jkfn.2012.41.7.963

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

Department of Public Health Sciences

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	963-969
Number of pages	7
Journal	Journal of the Korean Society of Food Science and Nutrition
Volume	41
Issue number	7
DOIs	https://doi.org/10.3746/jkfn.2012.41.7.963
Publication status	Published - 2012

Keywords

Amylose
Brown rice
Germinated brown rice
Physicochemical
RVA

ASJC Scopus subject areas

Food Science
Nutrition and Dietetics

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10.3746/jkfn.2012.41.7.963

Cite this

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title = "Physiochemical properties of germinated brown rice",

abstract = "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.",

keywords = "Amylose, Brown rice, Germinated brown rice, Physicochemical, RVA",

author = "Oh, {Sea Kwan} and Lee, {Jeong Heui} and Yoon, {Mi Ra} and Kim, {Dae Jung} and Lee, {Dong Hyen} and Choi, {Im Soo} and Lee, {Jun Soo} and Kim, {In Hwan} and Lee, {Jeom Sig}",

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doi = "10.3746/jkfn.2012.41.7.963",

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T1 - Physiochemical properties of germinated brown rice

AU - Oh, Sea Kwan

AU - Lee, Jeong Heui

AU - Yoon, Mi Ra

AU - Kim, Dae Jung

AU - Lee, Dong Hyen

AU - Choi, Im Soo

AU - Lee, Jun Soo

AU - Kim, In Hwan

AU - Lee, Jeom Sig

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - Amylose

KW - Brown rice

KW - Germinated brown rice

KW - Physicochemical

KW - RVA

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SP - 963

EP - 969

JO - Journal of the Korean Society of Food Science and Nutrition

JF - Journal of the Korean Society of Food Science and Nutrition

IS - 7

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Physiochemical properties of germinated brown rice

Abstract

Keywords

ASJC Scopus subject areas

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