|
KMID : 1134820190480121359
|
|
Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1359 ~ p.1365
|
|
|
Water-Soluble Vitamin and GABA Contents of Brown Rice Affected by Germination
|
|
Jeong Beom-Gyun
Moon Hyun-Gyu
Chun Ji-Yeon
|
|
|
Abstract
|
|
|
|
The effects of germination and rice types on the contents of water-soluble vitamins and γ-aminobutyric acid (GABA) and saccharification power of brown rice were investigated. Three types of rice, saeilmi (SI), seolgaeng (SG), and shintoheukmi (SH), were immersed separately for 24 h at 35°C and incubated at 30°C (90% humidity) for 24 h for germination. The longest length of the germinated sprout for SI, SG, and SH reached 4, 2, and 7 mm, respectively. The niacin, folic acid, and GABA contents of brown rice were increased two-three fold in all three cultivars by germination. During germination, the thiamin content increased two fold for SI and SG while it decreased remarkably in SH. The highest niacin (34.84 μg/100 g), folic acid (48.45 μg/100 g), and GABA (33.86 mg/100 g) contents were observed in SH but SI had a higher thiamin content (593.27 μg/100 g). The glucose content was increased significantly in all three varieties by germination but the largest increase was found in SH (14.38%). Increases in saccharification power were observed in SI and SH. These results show that germination would be used for the preparation of brown rice with enhanced saccharification power as well as beneficial components, such as vitamins and GABA.
|
|
|
KEYWORD
|
|
|
brown rice, germination, GABA, water-soluble vitamin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|