Changes in Quality Properties of Brown Rice after Germination

Abstract

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was 67.93-68.05 o C. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma

“…The final viscosity differed significantly between the two treatments. The setback viscosity is associated with starch retrogradation and is positively correlated with retrogradation speed [13]. As a result, plasma-exposed brown and white cooked rice showed different trends in RVA viscosity.…”

“…As treatment time increased, the breakdown value tended to decrease in brown cooked rice, whereas the breakdown value tended to increase in white cooked rice (Table 2). The final viscosity occurs during the cooling phase when heating is stopped, and starch particles, such as amylose, are recombined and viscosity increases [13]. The final viscosity differed significantly between the two treatments.…”

“…Pasting properties were determined using a Rapid-Visco Analyzer (RVA, Model RVA-3D; Newport Scientific, Warriewood, NSW, Australia) following Kim et al [13]. Each RVA canister contained 3 g of grinded rice samples and was made up to 25 mL using deionized water.…”

Isoflavonoid composition and antioxidant activity on elicited and non-elicited sprouts of six soy cultivars grown in Colombia

“…Several studies have reported variations in total isoflavonoid concentration depending on the germination time (Kim et al 2004a, Kim et al 2004b) and the part of the germinated soybean examined (Júnior andIda 2015, Eum et al 2020). Therefore, and taking into account availability and high isoflavonoid production of the SK-7 cultivar, we decided to use sprouts from this variety in order to determine its isoflavonoid content in three vegetative stages (VE, VC and V1) and in different tissues (cotyledon-epicotyl and hypocotyl-root).…”