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KMID : 0380620170490060575
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 6 p.575 ~ p.583
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Cooking and textural properties of specialty germinated brown rices
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Cho Dong-Hwa
Park Hye-Young
Lee Seuk-Ki
Park Ji-Young
Choi Hye-Sun
Woo Koan-Sik
Kim Hyun-Joo
Sim Eun-Yeong
Ahn Eok-Keun
Oh Sea-Kwan
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Abstract
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Germination is a well-known economical technique that has been utilized to enhance the nutritional value of brown rice. Owing to its higher nutritive quality, germinated brown rice has received significant attention in the past decade. In this study, the physicochemical and cooking properties of specialty brown rice (SBR) were analyzed before and after germination. Germination enhanced cooking properties such as water absorption, expanded volume, and increased solid solubility of cooked SBR. The SBR texture measured using tensipresser, was significantly improved by germination. The hardness of cooked SBR was decreased by germination, but stickiness was increased. Pasting analysis of the SBR flours revealed a decrease in all viscosity values (peak viscosity, breakdown, setback, and final viscosity) after germination. However, the gelatinization temperature remains unchanged upon germination. Additionally, amylose content and amylopectin chain length distribution of SBR starch were slightly changed by germination. These results indicate that germination leads to a substantial improvement in the cooking properties and texture of SBR.
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KEYWORD
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germinated brown rice, specialty brown rice, physicochemical properties, cooking properties, starch characterization
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