발아현미의 싹 길이에 따른 품질변화

• 영문명: Changes of Physicochemical Properties According to the Shoot Length in Germinated Brown Rice
• 발행기관: 한국작물학회
• 저자명: 오세관(Sea-Kwan Oh) 이정희(Jeong-Heui Lee) 원용재(Yong-Jae Won) 이동현(Dong-Hyun Lee) 김정곤(Chung-Kon Kim)
• 간행물 정보: 『한국작물학회지』제59권 제3호, 223~229쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.09.30

영문 초록

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 ㎜ germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 ㎜ and 2~5 ㎜ germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from 0.005 ㎍/g to 0.243~0.247 ㎍/g) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 ㎜.

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키워드

brown rice germinated brown rice physicochemical functional ingredients GABA