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KMID : 0380620120440030300
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 3 p.300 ~ p.305
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Changes in Quality Properties of Brown Rice after Germination
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Kim Dae-Jung
Oh Sea-Kwan
Lee Jeong-Heui
Yoon Mi-Ra
Choi Im-Soo
Lee Dong-Hyun
Kim Yeon-Kyu
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Abstract
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The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was 67.93-68.05oC. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.
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KEYWORD
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brown rice, germinated brown rice, physicochemical, amylose, RVA
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