Analysis on Sprouting Control of Brown Rice

Abstract

Germinated brown rice (GBR) has been developed to improve the additional value of brown rice as a novel food material. In order to keep the good appearance and food functions of the GBR, physical environments for controlling the root emergence were examined.
From the results of the germination tests, the physical environments, such as temperature and liquid or gas phase, greatly affected to development of form for brown rice during the initial germination period. Compared with liquid phase, rooting and subsequent growth of brown rice under gas (air) phase were the fastest. Under static liquid phase, inhibition of root emergence was observed. However, delay of sprouting and lots of irregular form of brown rice was observed. On the other hand, inhibition of root emergence, and rapid and healthy sprouting were observed under fluidized liquid phase. Under liquid phase, the settled density of brown rice affected to the growth rate. The larger density caused delay of the rate, while the smaller density root emergence.
As the proper treatment and environmental conditions for nonradicle germination, (1) soaking under liquid phase, (2) fluidization of liquid phase, (3) treatment temperature of 30°C were obtained. Specially, to control dissolved oxygen concentration of the liquid phase with shaking between 3.5mg/l and 4.5mg/l was effective for sprouting control. Moreover, the sprouting rate was predicted total dissolved oxygen concentration in the liquid phase.