Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

2021 ◽  
Author(s):  
Natthaporn Chatchavanthatri ◽  
Tiraporn Junyusen ◽  
Weerachai Arjharn ◽  
Tawarat Treeamnuk ◽  
Payungsak Junyusen ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Brown Rice ◽  
Germinated Brown Rice

Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

2011 ◽  
Vol 107 (3-4) ◽  
pp. 385-392 ◽  
Author(s):  
Naruebodee Srisang ◽  
Warunee Varanyanond ◽  
Somchart Soponronnarit ◽  
Somkiat Prachayawarakorn
Keyword(s):  
Brown Rice ◽  
Drying Kinetics ◽  
Operating Conditions ◽  
Germinated Brown Rice

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 Effect of preoperative feeding with germinated brown rice supplement on clinical outcome of orthopaedic and gastrointestinal surgery patients

2021 ◽  
Vol 4 (7) ◽  
pp. 149
Author(s):  
Pooja Thacker ◽  
Subhadra Mandalika ◽  
Rahul Shah ◽  
Nilesh Doctor
Keyword(s):  
Hospital Stay ◽  
Inflammatory Markers ◽  
Gastrointestinal Surgery ◽  
Brown Rice ◽  
Length Of Hospital Stay ◽  
Poor Quality ◽  
Germinated Brown Rice ◽  
Post Surgery ◽  
Bed Sores

Background: Malnutrition prior to surgery can lead to inflammation, increased length of hospital stay, bed sores, muscle weakness, poor quality of life and mortality post-surgery in patients. Therefore, preoperative drinks that have been enriched with vitamins, easily digestible carbohydrates and amino acids have been necessitated by ESPEN. Health benefits of brown rice, which is a good source of phytonutrients like GABA, Ferulic acid Oryzanol and B- complex, BCAA and maltodextrin, have been well researched.Methods: In the present study, a nutritious product was developed using germinated brown rice, salt and micronutrient mix (GBR Mix), analysed quantitatively (Proximate composition) and qualitatively (Phytochemicals). Major orthopaedic and gastrointestinal surgical patients in the age group of 40-65 years (n=124) were supplemented with GBR Mix in bouts of 3 meals (20gms x 3meals) namely lunch, mid-evening and bedtime time snack, 8 hrs prior to surgery unlike other patients who fasted for 12-16 hours prior to surgery. They were assessed for nutritional status, Serum Albumin, inflammatory markers (CRP and WBC), post-surgery complications and length of hospital stay.Results: Supplementation was found to improve blood sugar (p<0.05) in gastroenterology patients, reduce inflammatory markers like CRP(p=0.053) and WBC (p<0.001), reduced nausea and vomiting, improved food and fluid intake post-surgery in the patients. Additionally, length of hospital stay was also reduced (p=0.001).Conclusion: Thus, germinated brown rice could be recommended as an economical nutritious and anti-inflammatory pre surgery feed.Keywords: GBR, LOS, MUST, SGA, CRP, Micronutrient Mix 

scholarly journals The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge

2019 ◽  
Vol 230 ◽  
pp. 012038
Author(s):  
A D Khoirina ◽  
N S K Wardhani ◽  
E S Murtini ◽  
J Kusnadi ◽  
S S Yuwono
Keyword(s):  
Brown Rice ◽  
Germinated Brown Rice

Effect of selenium enrichment on the quality of germinated brown rice during storage

2016 ◽  
Vol 207 ◽  
pp. 20-26 ◽  
Author(s):  
Yang Li ◽  
Kunlun Liu ◽  
Fusheng Chen
Keyword(s):  
Brown Rice ◽  
Germinated Brown Rice

scholarly journals Metabolomic Analysis of Germinated Brown Rice at Different Germination Stages

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1130
Author(s):  
Hoon Kim ◽  
Oui-Woung Kim ◽  
Jae-Hwan Ahn ◽  
Bo-Min Kim ◽  
Juhong Oh ◽  
...  
Keyword(s):  
Brown Rice ◽  
Metabolite Profile ◽  
Rice Grain ◽  
Germinated Brown Rice ◽  
Chemical Changes ◽  
Radicle Emergence ◽  
Chemical Profiles ◽  
Lipid Metabolites ◽  
Acidic Compounds

Brown rice (BR) is unpolished rice containing many bioactive compounds in addition to the basic nutrients of the rice grain. Herein, BR was germinated for up to 48 h to prepare germinated brown rice (GBR). The physiological and chemical changes in the GBR during germination were analyzed. GBR samples germinated for 48 h were in the radicle-emergence stage, but root formation was not observed. The change in the GBR metabolite profile during germination was analyzed to determine the effect of germination on the chemical profiles of the GBR samples. Twenty-five metabolites including acidic compounds, amino acids, sugars, lipid metabolites, and secondary metabolites were identified as the components that contributed to the variations in the GBR groups germinated for different time periods. Among the metabolites, the carbohydrates associated with energy production and lipid metabolites changed significantly. Based on the identified metabolites, a metabolomic pathway was proposed. Carbohydrate metabolism, citric acid cycle, and lipid metabolism were the main processes that were affected during germination. Although further studies on the relationship between the metabolite profile and nutritional quality of the GBR are needed, these results are useful for understanding the effect of germination on the physiological and chemical changes in BR.

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