"Germinated whole rice" is brown rice soaked in water just until it begins to bud. During the germination, enzymatic hydrolysis of starch and protein produces sweet sugars and flavorful amino acids respectively. And decomposition of the outer layer of bran makes its texture softer. So we enjoy germinated whole rice as our staple in much the same cooking method as white rice. The germination makes up several defects of brown rice as a daily food, and also adds effective functionality to it. We studied phenolic compounds in germinated whole rice. Phenolic compounds including two novel compounds in rice were identified and their contents were determined. Increase of phenolic compounds in germinated whole rice was directly connected to the enhancement of functionality.
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