Effect of Germination Time and Extrusion Temperature on 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.

Download Full-text

Effect of soaking and sprouting treatment on germination rate of paddy

E3S Web of Conferences ◽

10.1051/e3sconf/202018704016 ◽

2020 ◽

Vol 187 ◽

pp. 04016

Author(s):

Natthaporn Chatchavanthatri ◽

Tiraporn Junyusen ◽

Pornpimol Moolkaew ◽

Weerachai Arjharn ◽

Payungsak Junyusen

Keyword(s):

Starch Granule ◽

Germination Rate ◽

Brown Rice ◽

Ultrasound Treatment ◽

Gamma Aminobutyric Acid ◽

Germinated Brown Rice ◽

Soaking Time ◽

Germination Time ◽

Germination Process ◽

Gaba Content

The aim of this study was to determine the effect of germination process (i.e., soaking time and temperature, germination time, and ultrasound treatment) on the germination rate of germinated paddy. In addition, gamma-aminobutyric acid (GABA) content, and morphology of starch granule of dehulled germinated paddy (germinated brown rice, GB) were characterized. The results showed that extended soaking time from 4 h to 24 h insignificantly increased the germination rate, and increased soaking temperature from 30°C to 40°C had no effect on germination rate (p>0.05). However, extended germination time from 14 h to 48 h significantly improved the germination rate, given soaking time and temperature of 2-8 h at 30°C (p<0.05). Ultrasound treatment for 15 min after 8 h soaking significantly increased the germination rate of 24 h germination, compared with non-ultrasound and ultrasound treatment for 15 min before 8 h soaking. Meanwhile, extended germination time to 48 h, the ultrasound treatment had no effect on the germination rate (p>0.05). The germination process did not affect the morphology of the GB starch granule, compared with brown rice (BR). However, GaBa content of GB (11.67 mg/l00g) was significantly higher than that of BR (1.08 mg/100g) (p<0.05).

Download Full-text

The Physical and Chemical Characteristic of 3 Varietas of Germination Brown Rice (Mentik susu, Ciherang, and Pandan wangi)

Jurnal Gizi dan Pangan Soedirman ◽

10.20884/1.jgipas.2021.5.2.3898 ◽

2021 ◽

Vol 5 (2) ◽

pp. 63

Author(s):

Dwi Eva Nirmagustina

Keyword(s):

Brown Rice ◽

Chemical Characteristic ◽

Chemical Characteristics ◽

Germinated Brown Rice ◽

Rice Varieties ◽

Germination Time ◽

Physical And Chemical Characteristics ◽

Germination Process ◽

The Difference ◽

Physical And Chemical

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition and phytochemical. The germination process is one way to improve and increase the acceptance of brown rice. The objective research was to determine germination time and varieties of brown rice on the physical and chemical characteristics of germinated brown rice. The research was conducted in RAL with 2 factors, germination time (24, 48, and 72 hours) and rice varieties (Mentik susu, Ciherang, and Pandan wangi). The data obtained were processed with analysis of variance to determine the effect of treatment on the parameters tested. If the effect is significant, then to determine the difference between treatments, a Tukey test is performed. Germination time of 24, 48, and 72 hours affected the color, germination, weight, dimensions of lenght, width, and thickness, bulk density, hydration capacity and swelling of germinated brown rice var. Mentik susu, Ciherang, and Pandan wangi. Germination time of 24, 48, 72 hours affected the chemical composition of BCG var. Mentik susu, Ciherang, and Pandan wangi. Based on observations of the physical and chemical characteristics of BCG var. Mentik susu, Ciherang, and Pandan wangi, germination time of 48 hours is recommended to do the germination with germination time of 48 hours compared to germination time of 24 and 72 hours.

Download Full-text