Cyclodextrin glycosyltransferase‐treated germinated brown rice flour improves the cytotoxic capacity of HepG2 cell and has a positive effect on type‐2 diabetic mice

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.

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Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

Journal of Nutritional Science and Vitaminology ◽

10.3177/jnsv.65.s206 ◽

2019 ◽

Vol 65 (Supplement) ◽

pp. S206-S211

Author(s):

Warunee KUPKANCHANAKUL ◽

Tomoko YAMAGUCHI ◽

Onanong NAIVIKUL

Keyword(s):

Health Benefits ◽

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Germinated Brown Rice ◽

Brown Rice Flour

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

International Journal of Food Engineering ◽

10.2202/1556-3758.2328 ◽

2011 ◽

Vol 7 (4) ◽

Cited By ~ 5

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.

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