Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour

2009 ◽  
Vol 74 (9) ◽  
pp. C658-C665 ◽  
Author(s):  
Phantipha Charoenthaikij ◽  
Kamolwan Jangchud ◽  
Anuvat Jangchud ◽  
Kuakoon Piyachomkwan ◽  
Patcharee Tungtrakul ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

scholarly journals Improvement of roasted germinated brown rice flour processing using ergothioneine to limit oxidation during processing and preservation

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 94-102
Author(s):  
H.T. Truc ◽  
P.Q. Trung ◽  
N.T.L. Ngoc ◽  
N.D.T. Binh ◽  
L.N.D. Duy ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Fat Oxidation ◽  
Absorption Capacity ◽  
Germinated Brown Rice ◽  
Sugar Absorption ◽  
The People ◽  
Brown Rice Flour

Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF), which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage, fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process, experiments using different temperature and time as 160oC, 200oC, 240oC for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF, ergothioneine (ERG) extract from enoki mushroom were supplemented at 3%, 5%, 7% and 10% (w/w) before roasted, the product was then ground and put into two types of packaging (PA and aluminum), vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3% of the extract before roasted at 200oC for 30 mins showed the best quality in term of sensory value, γ-aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition, the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.

scholarly journals Effects of different heat–moisture treatments on the physicochemical properties of brown rice flour

2017 ◽  
Vol 81 (12) ◽  
pp. 2370-2385 ◽  
Author(s):  
Sumiko Nakamura ◽  
Hisako Okumura ◽  
Masayoshi Sugawara ◽  
Wataru Noro ◽  
Noriyuki Homma ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

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.

scholarly journals Modification of warumbia cultivar brown rice flour (Oryza sativa L.) using SBM.3D lactic acid bacteria

2021 ◽  
Vol 332 ◽  
pp. 01006
Author(s):  
Sri Wahyuni ◽  
Andi Khaeruni ◽  
Asnani ◽  
Sarinah ◽  
RH Fitri Faradilla ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Ph Value ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Rice Flour ◽  
Glucose Content ◽  
Fermentation Time ◽  
Swelling Power ◽  
Brown Rice Flour

The research purpose was to determine the optimum fermentation time and SBM.3D LAB concentration on the physicochemical of modified Warumbia brown rice flour. This research uses a Completely Randomized Design with a factorial pattern consisting of two factors that are the length of fermentation and the concentration of LAB. The results showed that the interaction of the fermentation time treatment and SBM.3D LAB concentration had a significant effect on the characteristics of physicochemical properties of the viscosity and pH variables. However, it had no significant effect on the swelling power and water solubility index of the modified Warumbia brown rice flour. The best fermentation treatment was obtained at 48 hours of fermentation time with OD 0,75 of SBM.3D LAB concentration. The treatment had viscosity value of 25.00 cP, swelling power of 9.15 g/g, water solubility index of 31.73% and pH value of 6.10. The proximate content Warumbia brown rice flour are water content 8.37% wb, ash content 0.66% db, protein content 5.65% db and glucose content 16.57 % db. The results showed that the interaction between fermentation time and SBM.3D LAB concentration had a significant effect on increasing physicochemical properties and proximate content of the modified Warumbia brown rice flour.

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