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KMID : 1134820070360050636
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.636 ~ p.642
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Effect of Germination Time and Extrusion Temperature on Properties of Germinated Brown Rice
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Kim Mi-Hwan
Tungjaroenchai Wanna
Ryu Gi-Hyung
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Abstract
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In order to develop a novel food utilization of germinated brown rice, physic℃hemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at 30℃. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and 120℃ and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of 100℃, and decreased at 120℃. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.
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KEYWORD
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germinated brown rice, extrusion, anti-oxidation activity
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