부산대학교 도서관

Brown rice, in comparison with white rice possesses higher nutritional qualities and functional properties but have lower sensory quality. To examine the potential of using superheated steam (SHS) to improve the overall eating quality of brown rice, microbial, physical, sensory and functional characteristics of SHS-treated brown rice was compared to raw, untreated brown rice. Microbiological analysis confirmed that the SHS pre-treatment effectively sterilized the brown rice removing all insects and fungi. Although, majority of the physical and sensory characteristics were not significantly different, a significant increase in the softness of SHS-treated brown rice was observed by using a food texture tester. Results from blinded experiments involving paneists also show that pre-treated brown rice was easier to eat, indicating that pre-treatment of brown rice effectively improved its softness. Functional analysis carried out revealed that SHS pre-treatment increased GABA content of brown rice, however, the antioxidant and total polyphenol contents were maintained. In summary, the palatability and bio functional properties of brown rice treated with superheated steam were improved. This study demonstrated the effectiveness of SHS pre-treatment to increase the utilization of brown rice as food.