Physico-chemical Properties of Giant Embryo Brown Rice (Keunnunbyeo)

  • Choi, In-Duck (Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Deog-Su (Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Son, Jong-Rok (Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Chang-Inn (Genetics & Breeding Division, National Institute of Crop Science, Rural Development Administration) ;
  • Chun, Ji-Yeon (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Kim, Kee-Jong (Technology Division, National Institute of Crop Science, Rural Development Administration)
  • Published : 2006.09.30

Abstract

Brown rice with a giant embryo (GE) was observed on the quality parameters of the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE). Also, the effects of germination on the quality parameters were examined. GE embryo was approximately 2.68 times larger than of NE rice. Total free sugars were significantly higher in GE rice (71.96 vs. 41.17 mg/100 g), and germinated rice increased in fructose, but decreased in sucrose and maltose. No significant difference in mineral contents was found in GE and NE rice and their germinated rice, whereas a significant increment was observed on reducing sugars and gamma-amino butyric acid (GABA) contents in GE rice. The lower water absorption index (WAI) of GE rice resulted in relatively lower pasting viscosity, whereas the increased WSI in germinated rice might be attributable to the significant increment of soluble components in GE rice.

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