Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice

AbstractBrown rice was germinated for different times (12, 24, 36, and 48 h) at different temperatures (25, 30, and 35 °C) with the aim to improve the in vitro digestibility and antioxidant potential of the flour made from it. Results showed that increase in germination time and temperature increased in vitro digestibility of starch and protein during germination of brown rice owing to depolymerisation of starch and protein molecules by enzymatic activity. After germination under varying conditions, antioxidant activity increased from 50.19 to 95.58%, total phenolic and flavonoid contents from 0.88 to 2.02 mg GAE/g and 34.06–62.94 mg QE/100g, respectively. Germination at elevated temperature (35 °C) for prolonged time (48 h) also increased the reducing power by 60.49% and metal chelating activity by 114.50% as a result of structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes with progress in the germination time and temperature also results in continuous reduction in the pasting properties and lightness values (L), while increasing a* and b* values of the flour of germinated brown rice. Tailored germination, therefore, can be offered as a tool to increase nutrient digestibility and bioactive potential of brown rice as compared to non-germinated brown rice, thus, producing naturally modified flour with enhanced functionality.

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Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour

Food Chemistry ◽

10.1016/j.foodchem.2018.07.179 ◽

2019 ◽

Vol 282 ◽

pp. 164-168 ◽

Cited By ~ 9

Author(s):

Young-Tack Lee ◽

Min-Jung Shim ◽

Hye-Kyung Goh ◽

Chulkyoon Mok ◽

Pradeep Puligundla

Keyword(s):

Physicochemical Properties ◽

Brown Rice ◽

Rice Flour ◽

Pasting Properties ◽

Starch Digestibility ◽

Germinated Brown Rice ◽

In Vitro Starch Digestibility ◽

Brown Rice Flour ◽

Jet Milling

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Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

10.21203/rs.3.rs-69330/v1 ◽

2020 ◽

Author(s):

Hadi Munarko ◽

Azis Boing Sitanggang ◽

Feri Kusnandar ◽

Slamet Budijanto

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Bioactive Compounds ◽

Phenolic Content ◽

Brown Rice ◽

Pasting Properties ◽

Germinated Brown Rice ◽

Rice Varieties ◽

Gaba Content ◽

Fatty Acid Compositions

Abstract BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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