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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 575-583
Cooking and textural properties of specialty germinated brown rices
기능성 쌀 품종 발아현미의 취반 및 식감특성
Dong-Hwa Cho, Hye-Young Park, Seuk-Ki Lee, Jiyoung Park, Hye-Sun Choi, Koan-Sik Woo, Hyun-Joo Kim, Eun-Yeong Sim, Eok-Keun Ahn, and Sea-Kwan Oh*
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
조동화·박혜영·이석기·박지영·최혜선·우관식·김현주·심은영·안억근·오세관*
농촌진흥청 국립식량과학원 중부작물부
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.
KEYWORD
germinated brown rice, specialty brown rice, physicochemical properties, cooking properties, starch characterization
한국식품과학회지 2017 Dec; 49(06): 575 - 583
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