The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from 0.005 μg/g to 0.243~0.247 μg/g) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.

1. 다년생잡초의 지하경은 단일처리만으로서도 형성되었는데, 단일조건별(시간)로는 11시간까지는 형성량에 큰 차이가 없었다. 2. 다년생잡초 지하경형성을 위한 단일처리의 유도 기간은 잡초종류에따라 차이가 있었는데 벗풀은 2일, 올방개와 너도방동산이는 10일 가래는 30일이었다. 3. 다년생잡초 지하경의 절단정도와 상아발육정도를보면 잡초종류간에 다소 차이가 있었고, 절단방법별로도 차이가 있었다. 그러나 공시잡초 모두 80%절단구에서도 완전히 맹아력을 상실하지는 않았는데 가래는 8%, 올방개는 13%, 벗풀은 100%의 맹아발생율을 보였다. 4. 토양 조건에 따른 발아성을 보면 너도방동산이는 담수상태하에서는 맹아발육이 되지 않았으며, 가래는 너도방동산이와는 반대로 담수상태하에서만 맹아발육되었다. 그러나 올방개, 벗풀은 담수, 포화상태에서 다같이 맹아ㆍ발육되었으나 담수상태하에서 더욱 용역하게 맹아 발육되었다.