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Cooking and textural properties of specialty germinated brown rices

기능성 쌀 품종 발아현미의 취반 및 식감특성

  • Cho, Dong-Hwa (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk-Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Jiyoung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye-Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan-Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ahn, Eok-Keun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 안억근 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2017.06.09
  • Accepted : 2017.07.06
  • Published : 2017.12.31

Abstract

Germination is a well-known economical technique that has been utilized to enhance the nutritional value of brown rice. Owing to its higher nutritive quality, germinated brown rice has received significant attention in the past decade. In this study, the physicochemical and cooking properties of specialty brown rice (SBR) were analyzed before and after germination. Germination enhanced cooking properties such as water absorption, expanded volume, and increased solid solubility of cooked SBR. The SBR texture measured using tensipresser, was significantly improved by germination. The hardness of cooked SBR was decreased by germination, but stickiness was increased. Pasting analysis of the SBR flours revealed a decrease in all viscosity values (peak viscosity, breakdown, setback, and final viscosity) after germination. However, the gelatinization temperature remains unchanged upon germination. Additionally, amylose content and amylopectin chain length distribution of SBR starch were slightly changed by germination. These results indicate that germination leads to a substantial improvement in the cooking properties and texture of SBR.

Keywords

germinated brown rice;specialty brown rice;physicochemical properties;cooking properties;starch characterization

Acknowledgement

Supported by : 농촌진흥청

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