Journal of Applied Glycoscience
Online ISSN : 1880-7291
Print ISSN : 1344-7882
ISSN-L : 1344-7882
Notes
Studies on Germination Conditions of Germinated Brown Rice to Improve the Palatability
Wakako TakeuchiShin-ichiro MitsunagaHironori Masui
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JOURNAL FREE ACCESS

2010 Volume 58 Issue 1 Pages 27-30

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Abstract

Nowadays, germinated brown rice (GBR) is known as a food of high nutritional value. Germination produces various nutrients which are effective for health promotion. With the diversification of the usage of GBR, to elucidate the germination conditions suitable to increase its desired factors will be important. To improve the palatability of GBR, we prepared it using different conditions and investigated the compositional changes. The glucose content of GBR prepared by the low-temperature method corresponded to 130% of that of brown rice; however, its content with the warm method fell to 62%. Therefore, we conclude low-temperature is a suitable germination condition with respect to palatability. The analysis of enzymatic activity indicated that among the starch degradation enzymes, α-glucosidase has the pivotal role for the production of glucose.

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© 2010 by The Japanese Society of Applied Glycoscience
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