Quality Characteristics and Changes in GABA Content and Antioxidant Activity of Noodle Prepared with Germinated Brown Rice

2010 ◽  
Vol 39 (2) ◽  
pp. 274-280 ◽  
Author(s):  
Su-Hyun Kong ◽  
Jun-Soo Lee
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Quality Characteristics ◽  
Germinated Brown Rice ◽  
Gaba Content

Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Nirandorn Chanlat ◽  
Sirichai Songsermpong ◽  
Chulaluck Charunuch ◽  
Onanong Naivikul
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Aminobutyric Acid ◽  
Screw Speed ◽  
Germinated Brown Rice ◽  
Twin Screw ◽  
Feed Moisture ◽  
Gaba Content ◽  
Brown Rice Flour

Pre-germinated brown rice (PGBR) from non-glutinous (KDML 105) and glutinous (RD 10) varieties was produced by a soaking method in cool water at 25°C for 48 h. After germination, increased crude fiber, reducing sugar (P ? 0.05) and the ?-aminobutyric acid (GABA) content (P ? 0.01) and decreased fat were observed. The extrusion was carried out in a twin-screw extruder by a central composite design (CCD) which studied the effect of feed moisture (15.6-22.3%), screw speed (264-434 rpm) and pre-germinated glutinous brown rice flour level (0-63.6%) on the physicochemical properties of extruded snacks (expansion ratio, density, hardness, brittleness, water absorption index (WAI), water solubility index (WSI)) and GABA content. Second-order polynomial models were computed and used to generate surface plots. Increasing the feed moisture increased the density (P ? 0.01) hardness and WAI, and decreased the expansion ratio, brittleness (P ? 0.01) and WSI (P ? 0.05). Increasing the screw speed increased the expansion ratio, brittleness, WAI and WSI, and decreased the density and hardness. Increasing the levels of pre-germinated glutinous brown rice flour increased the expansion ratio (P ? 0.01), brittleness, WSI (P ? 0.01) and the GABA content (P ? 0.01), and decreased the density, hardness (P ? 0.01) and WAI (P ? 0.01), while the feed moisture content and screw speed had no significant effect on the GABA content (P > 0.05). This knowledge can be used in the design of customer-oriented extruded PGBR products.

Optimization of cellulase conditioning parameters of germinated brown rice on quality characteristics

2013 ◽  
Vol 52 (1) ◽  
pp. 465-471 ◽  
Author(s):  
Qiang Zhang ◽  
Fuguo Jia ◽  
Yanjun Zuo ◽  
Qian Fu ◽  
Jitai Wang
Keyword(s):  
Brown Rice ◽  
Quality Characteristics ◽  
Germinated Brown Rice

scholarly journals Study the appropriate conditions to obtain germinated brown rice with high biological activity

2019 ◽  
Vol 57 (3B) ◽  
pp. 116
Author(s):  
Van Anh Luu ◽  
Hang Thanh Nguyen ◽  
Giang Truong Nguyen
Keyword(s):  
Amylase Activity ◽  
Brown Rice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Germinated Brown Rice ◽  
Bioactive Substances ◽  
High Biological Activity ◽  
Germination Process ◽  
Effects Of Ph ◽  
Gaba Content

ABSTRACT – QMFS 2019Germinated brown rice strains contain more bioactive substances than germinated regular rice ones, however germination conditions play an important role in the activity and the content of those substances. The proper germination process provides the optimized active ingredients from rice that can be used for the production of nutritious beverages. In this study, we investigated the effects of pH, temperature and incubation time in microaerobic culture condition on the change of bioactive substances in AnhDao brown rice. The optimal germination condition with pH at 3, temperature of 35 0C and time for 36h release 109.11U/g of the α-amylase activity, 17.22(U/g) of the enzyme glutamate decacboxylase (GAD), 1.38(U/g) of protease, 231.76mg/100g of GABA content and 21.9 (mgGAE/100g) of polyphenol from germinated AnhDao brown rice. In nutrient evaluation, germinated AnhDao brown rice contains 65.53% of starch, 2.49% of lipid, 9.13%of protein, 2.04% of reducing sugar, and 1.26% of ash.Key words: Germinated brown rice, bioactive substances, α-amylase, protease, glutamate decacboxylase (GAD), Gamma aminobutyric acid (GABA).

An Improved Process for High Quality and Nutrition of Brown Rice Production

2010 ◽  
Vol 16 (2) ◽  
pp. 147-158 ◽  
Author(s):  
W. Watchararparpaiboon ◽  
N. Laohakunjit ◽  
O. Kerdchoechuen
Keyword(s):  
Vitamin B1 ◽  
Brown Rice ◽  
Fold Increase ◽  
Nutritional Composition ◽  
Gamma Amino Butyric Acid ◽  
Germinated Brown Rice ◽  
Amino Butyric Acid ◽  
Lipid Contents ◽  
Water Ph ◽  
Gaba Content

Germinated brown rice (GBR) of two popular Thailand varieties, Khao Dawk Mali 105 (KDML 105) and Chainat 1, with improved nutritional composition, was obtained by optimizing water soaking conditions. Different water pH (3, 4, 6 and 8), temperatures (25 °C, 35 °C and 45 °C), and soaking times (12 and 24 h) were tested. Using the response surface methodology (RSM), the best condition for producing GBR of both varieties was soaking in water with pH 6 and temperature of 35 °C for 24 h. It caused a 4- to 5-fold increase in gamma-amino butyric acid (GABA) content which, together with protein and lipid contents, were highest among treatments. Intermediate levels of thiamine (vitamin B1) and phytic acid (IP6) were obtained. In GBR of KDML 105 variety, GABA, vitamin B1 and IP6 contents were 16.48, 0.526 and 501.06 mg/100 g, respectively, while protein and lipid contents were 10.50% and 4.00%, respectively. For Chainat 1 variety, GABA, vitamin B1 and IP6 contents were 14.50, 0.436 and 486.03 mg/100 g, respectively, while protein and lipid contents were 9.80% and 3.99%, respectively. Carbohydrate and amylose contents differed by only less than 1-2% among treatments. Supplemental aeration during water soaking decreased GABA, protein and lipid contents, but increased vitamin B1 and IP6 contents in both varieties. Furthermore, cooked GBR of both varieties had softer texture than cooked ordinary brown rice.

scholarly journals Effect of Acid and Base Catalyzed Hydrolysis on the Yield of Phenolics and Antioxidant Activity of Extracts from Germinated Brown Rice (GBR)

Molecules ◽  
2012 ◽  
Vol 17 (6) ◽  
pp. 7584-7594 ◽  
Author(s):  
Ismaila Muhammad Sani ◽  
Shahid Iqbal ◽  
Kim Wei Chan ◽  
Maznah Ismail
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
Acid And Base
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