|
KMID : 1134820110400091265
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1265 ~ p.1270
|
|
|
Changes in Chemical Composition of Rough Rice (Oryza sativa L.) according to Germination Period
|
|
Kim Hyun-Young
Hwang In-Guk
Kim Tae-Myoung
Park Dong-Sik
Kim Jae-Hyun
Kim Dae-Joong
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
We evaluated changes in the chemical composition of rough rice (Oryza sativa L.) according to germination period. Rough rice was germinated at 37℃ for 8 days. Crude protein content increased from 71.67 mg/g in raw rough rice to 85.20 mg/g after 8 days of germination. Crude lipid content increased from 2.19% to 3.58% (p<0.05), whereas crude ash was not significantly changed. Phytic acid content decreased from 6.25 mg/g in raw rough rice to 1.54 mg/g after 8 days of germination. Free fatty acid content increased from 0.17% to 0.32% during 8 days of germination. Major fatty acids were palmitic, oleic, and linoleic acids, and total fatty acid content increased up to 95%. Vitamin E and γ-oryzanol contents in raw rough rice were 2.94 mg/100 g and 6.47 mg/g, respectively, increased to 5.55 mg/100 g and 8.16 mg/g after 4 days of germination, and then decreased afterward. These results indicate that the optimum germination period of rough rice for increasing functional components may be 3～4 days.
|
|
|
KEYWORD
|
|
|
rough rice, germination, chemical component, vitamin E, γ-oryzanol
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|