The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

• 이경하(농촌진흥청 국립식량과학원 중부작물부) | Kyung-Ha Lee
• 윤순덕(농촌진흥청 국립식량과학원 중부작물부) | Soon-Duck Yoon
• 이정희(농촌진흥청 국립식량과학원 중부작물부) | Jeong-Heui Lee
• 원용재(농촌진흥청 국립식량과학원 중부작물부) | Yong-Jae Won
• 최인덕(농촌진흥청 국립식량과학원 중부작물부) | Induck Choi
• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye-Young Park
• 우관식(농촌진흥청 국립식량과학원 중부작물부) | Koan-Sik Woo
• 오세관(농촌진흥청 국립식량과학원 중부작물부) | Sea-Kwan Oh Corresponding author