발아현미의 이화학적 특성 및 취반 특성

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice va...

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Veröffentlicht in:Korean journal of crop science 2017, 62(3), , pp.172-183
Hauptverfasser: 조동화, Dong-hwa Cho, 박혜영, Hye-young Park, 이석기, Seuk-ki Lee, 박지영, Jiyoung Park, 최혜선, Hye-sun Choi, 우관식, Koan-sik Woo, 김현주, Hyun-joo Kim, 심은영, Eun-yeong Sim, 원용재, Yong-jae Won, 이동현, Dong-hyun Lee, 오세관, Sea-kwan Oh
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Zusammenfassung:Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.
ISSN:0252-9777
2287-8432
DOI:10.7740/kjcs.2017.62.3.172