| Summary: | 碩士 === 國立中興大學 === 食品科學系 === 93 === Abstract
Taichung Sen 10 brown rice was used for this study. Brown rice was germinated by treating with either normal light or Far Infrared Rays (FIR) for eighteen or twenty-one hours inside 25℃ incubator. The slightly germinated brown rice dealt by freeze dries. The objective of this study was to evaluate the change of physicochemical properties and anti-oxidative activity of germinated brown rice induced by two source of light.
Germination observed in all treatments. The water content was about 40% after germination and reduced would be to 5.83~6.24% after freeze dried. Meanwhile the water activity would be lower than 0.5. So, it could take control on the quality of rice. In addition, the increment of dry weight was about 8%
The α-amylase activities of germinated brown rice treated with FIR were higher than with normal light and increased with the germinate time. And, the α-amylase activities of germ were higher than of kernel. There was no significant difference in reducing sugar and total dietary fiber. The quantities of necessary amino acid and GABA were raise after germination. The nutritive value of total storage proteins were increase significantly. Each FIR treatment and long time would consume the quantity of vitamin E.
The chelating ability of ferrous and TEAC in rice and germ after FIR treatment showed the higher level than after normal light, and increased with germinate time. The scavenging ability of DPPH free radical and superoxide radical, as well as the reducing power were showed the same tendency that the value would increase with germinate time in rice kernel, and FIR treatment had the better results than the treatment of normal light. After FIR treatment with 21 hours could obtain the better result in all antioxidant ability.
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