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KMID : 1007520070160061006
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Food Science and Biotechnology
2007 Volume.16 No. 6 p.1006 ~ p.1010
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Changes in the Chemical and Functional Components of Korean Rough Rice Before and After Germination
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Lee Youn-Ri
Kim Ja-Young
Woo Koan-Sik
Hwang In-Guk
Kim Kyong-Ho
Kim Kee-Jong
Kim Jae-Hyun
Jeong Heon-Sang
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Abstract
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This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for ``Ilpum``, ``Goami2``, ``Keunnun``, and ``Heugkwang`` rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and γ-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased. After the germination of the ``Ilpum``, ``Goami2``, ``Keunnun``, and ``Heugkwang`` varieties, the following increases were found: γ-aminobutyric acid increased 2.4, 2.5, 6.1, and 3.4 times, respectively; α-tocopherol, α-tocotrienols, and γ-tocotrienols increased significantly; and γ-oryzanol content increased 0.8, 1.1, 1.5, and 1.2 times, respectively. Thus, germinated rough rice has the potential to be used as a healthy and functional food ingredient.
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KEYWORD
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chemical component, γ-aminobutyric acid, γ-oryzanol, germinated rough rice, tocopherol
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