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Physiochemical properties of germinated brown rice
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Oh, S.-K. | - |
| dc.contributor.author | Lee, J.-H. | - |
| dc.contributor.author | Yoon, M.-R. | - |
| dc.contributor.author | Kim, D.-J. | - |
| dc.contributor.author | Lee, D.-H. | - |
| dc.contributor.author | Choi, I.-S. | - |
| dc.contributor.author | Lee, J.-S. | - |
| dc.contributor.author | Kim, I.-H. | - |
| dc.contributor.author | Lee, J.-S. | - |
| dc.date.accessioned | 2021-09-07T04:12:13Z | - |
| dc.date.available | 2021-09-07T04:12:13Z | - |
| dc.date.created | 2021-06-17 | - |
| dc.date.issued | 2012 | - |
| dc.identifier.issn | 1226-3311 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/110660 | - |
| dc.description.abstract | This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher γ-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were 67.97~68.03°C. Texture analysis test showed that GBR Yeonghojinmi had the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content. | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | Korean Society of Food Science and Nutrition | - |
| dc.title | Physiochemical properties of germinated brown rice | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Kim, I.-H. | - |
| dc.identifier.doi | 10.3746/jkfn.2012.41.7.963 | - |
| dc.identifier.scopusid | 2-s2.0-84922686991 | - |
| dc.identifier.bibliographicCitation | Journal of the Korean Society of Food Science and Nutrition, v.41, no.7, pp.963 - 969 | - |
| dc.relation.isPartOf | Journal of the Korean Society of Food Science and Nutrition | - |
| dc.citation.title | Journal of the Korean Society of Food Science and Nutrition | - |
| dc.citation.volume | 41 | - |
| dc.citation.number | 7 | - |
| dc.citation.startPage | 963 | - |
| dc.citation.endPage | 969 | - |
| dc.type.rims | ART | - |
| dc.type.docType | Article | - |
| dc.identifier.kciid | ART001682784 | - |
| dc.description.journalClass | 1 | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | Amylose | - |
| dc.subject.keywordAuthor | Brown rice | - |
| dc.subject.keywordAuthor | Germinated brown rice | - |
| dc.subject.keywordAuthor | Physicochemical | - |
| dc.subject.keywordAuthor | RVA | - |
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