ナカムラ　スミコ   Sumiko Nakamura   中村　澄子    所属   新潟薬科大学  応用生命科学部 応用生命科学科    職種   特任准教授
言語種別	英語
発行・発表の年月	2020/07
形態種別	論文
査読	査読あり
標題	Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution
執筆形態	共著
掲載誌名	Cereal Chemistry
掲載区分	国外
出版社・発行元	AACC International
巻・号・頁	97(4),pp.836-848
著者・共著者	Sumiko Nakamura, Kentaro Kaneko, Toshiaki Mitsui, Ken'ichi Ohtsubo
概要	Brown rice grains are not considered suitable as table rice despite of its high nutritional value. In previous studies, we have shown that red onion solution accelerated rice seed germination. In this study, we investigated the effect of pregermination in red onion solution on high-quality brown rice, black-rice, and giant embryo rice, examining biofunctional components, physical properties and palatability after cooking. Germination in red onion solution increased the antioxidant capacity and γ-aminobutyric acid content in rice, even when cooked, compared with soaking germination in water. Moreover, the cooked rice after germination in red onion solution was slightly softer and stickier than that soaked germination in water. We found that pregermination of brown rice in red onion solution produced a palatable and biofunctional product. Acceleration of germination by the red onion solution may be due to an increase in phytohormones through stimulation of signal transduction.