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KMID : 1011620190350030271
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.271 ~ p.279
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Physicochemical Properties of Brown Rice after Germination and Fermentation
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Jung Hee-Nam
Song Eun
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Abstract
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Purpose: This study investigated the physicochemical properties of brown rice after germination and fermentation.
Methods: The physicochemical properties of brown rice were analyzed for proximate composition, color value, FT-IR spectrum, amylogram properties, X-ray diffraction pattern and DSC thermal properties.
Results: The crude protein content and crude fiber content were high in the brown rice treated with germination and fermentation, while the crude ash content was lower than that of the untreated brown rice. The L value was decreased by germination, and the a and b values were increased by germination. The L and b values were increased by fermentation, and the a value was decreased by fermentation. The FT-IR spectrum showed a similar pattern for all the samples, although there was a difference in peak intensity between the raw and treated groups of brown rice. For the amylogram properties, the peak viscosity and breakdown were decreased by germination, and setback was decreased by germination and fermentation. The X-ray diffraction pattern of all the samples showed the same pattern of the A shape, but the relative crystallinity was increased after germination and fermentation, and the gelatinization enthalpy (ΔH) as determined by DSC was also increased after germination and fermentation.
Conclusion: The results suggested that treating brown rice with germination and fermentation can have a positive effect on delaying retrogradation and improving the processing properties.
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KEYWORD
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brown rice, germination, fermentation, physicochemical properties
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