Changes in the Chemical and Functional Components of Korean Rough Rice Before and After Germination

  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Ja-Young (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Kyong-Ho (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kee-Jong (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jae-Hyun (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2007.12.31

Abstract

This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and ${\gamma}$-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased. After the germination of the 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' varieties, the following increases were found: ${\gamma}$-aminobutyric acid increased 2.4, 2.5, 6.1, and 3.4 times, respectively; ${\alpha}$-tocopherol, ${\alpha}$-tocotrienols, and ${\gamma}$-tocotrienols increased significantly; and ${\gamma}$-oryzanol content increased 0.8, 1.1, 1.5, and 1.2 times, respectively. Thus, germinated rough rice has the potential to be used as a healthy and functional food ingredient.

Keywords

References

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