The characteristics of rice starch by sampling six rice cultivars for making rice bread were examined. Six rice varieties exhibited different level of amylose content and the ratio of chain length distribution within the amylopectin cluster. Especially, examination by colorimetric measurement of starch-I2 complex showed the maximum absorption wavelength was the highest in Goamibyeo. The X-ray diffraction patterns of starch granules showed the traditional "A" type, except in Goami 2 and Goami 3 and there was difference in crystalline of rice starch. There were significant difference in the changes of swelling power of rice starches through temperature. We could also found that the six rice cultivars had different levels of the hydrolysis rate by 5% glucoamylase. These results could suggest that properties of rice starch impact on the level of loaf formation and specific gravity of rice bread after baking.

To investigate the possibility of brown rice and germinated brown rice as a functional food, the present study evaluates bio-active components of 70% ethanol extracts from brown rice and germinated brown rice of each 7 varieties. Reducing power have been used to investigate the relative antioxidant activities of extract. The contents of r-oryzanol was measured by spectrophotometric methods and vitamin E was carried out by HPLC. The mineral contents was also determined by ICP (Inductive Coupled Plasma) analysis method. In an anticancer test using NCl-H460 and MCF7 cell lines, the 70% EtOH extracts of brown rice and germinated brown rice showed inhibitory effect of approximately 30% against MCF cell lines (Breast cancer) at 100 ㎍/mL concentration. The extraction yield of tested brown rice and germinated brown rice were 2.05～3.80% and 1.36～3.32%, respectively. The r-oryzanol content from some germinated brown rice showed slightly higher than brown rice. The mean contents of most minerals were also higher in germinated brown rice than brown rice. However, vitamin E contents showed higher in brown rice than germinated brown rice except Keunnun, Hongjinju, Nokmi.