발아현미의 싹 길이에 따른 품질변화

다국어 초록 (Multilingual Abstract)

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from 0.005 μg/g to 0.243~0.247 μg/g) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.

목차 (Table of Contents)

• ABSTRACT
• 재료 및 방법
• 연구재료
• 싹 길이별 시료조제
• 일반성분 분석
• 호화점도(RVA) 측정
• 물성(경도) 분석
• GABA 함량 분석
• 통계분석
• 결과 및 고찰
• 현미와 발아현미의 품질특성
• RVA에 의한 호화특성
• GABA함량 분석
• 물성(경도) 분석
• 적 요
• 사 사
• 인용문헌(REFERENCES)