Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....

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Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

Foods ◽

10.3390/foods10102448 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2448

Author(s):

Chenguang Zhou ◽

Yaojie Zhou ◽

Yuqian Hu ◽

Bin Li ◽

Roujia Zhang ◽

...

Keyword(s):

Raw Materials ◽

Indica Rice ◽

Brown Rice ◽

Essential Amino Acids ◽

Integrated Analysis ◽

Japonica Rice ◽

Rice Cultivars ◽

Germinated Brown Rice ◽

Metabolomics Data ◽

Volatile Profiles

Abstract: In the present study, germinated brown rice (GBR) from three Japonica and three Indica rice cultivars were subjected to metabolomics analysis and volatile profiling. The statistical assessment and pathway analysis of the metabolomics data demonstrated that in spite of significant metabolic changes in response to the germination treatment, the Japonica rice cultivars consistently expressed higher levels of several health-promoting compounds, such as essential amino acids and γ-aminobutyric acid (GABA), than the Indica cultivars. No clear discriminations of the volatile profiles were observed in light of the subspecies, and the concentrations of the volatile organic compounds (VOCs), including alkenes, aldehydes, furans, ketones, and alcohols, all exhibited significant reductions ranging from 26.8% to 64.1% after the germination. The results suggest that the Japonica cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers.

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Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Functional Foods in Health and Disease ◽

10.31989/ffhd.v6i8.260 ◽

2016 ◽

Vol 6 (8) ◽

pp. 506 ◽

Cited By ~ 2

Author(s):

Madan Kumar Chapagai ◽

Nordiana Abu Bakar ◽

Rohana Abdul Jalil ◽

Wan Abdul Manan Wan Muda ◽

Taewee Karrila ◽

...

Keyword(s):

Area Under Curve ◽

Amylose Content ◽

Brown Rice ◽

Significant Negative Correlation ◽

Glycaemic Index ◽

Pasting Properties ◽

Cooking Methods ◽

Rice Varieties ◽

Nutritional Values ◽

White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions. Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2) from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.

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Study of some cooking and eating quality characters on some Egyptian rice genotypes

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/59/2008 ◽

2014 ◽

pp. 77-82

Author(s):

N. B. Nessreen ◽

A. K. Ammar ◽

A. Ezzat

Keyword(s):

Indica Rice ◽

Rice Variety ◽

Rice Flour ◽

Eating Quality ◽

Japonica Rice ◽

Milled Rice ◽

Rice Varieties ◽

Rice Genotypes ◽

Cooking And Eating Quality ◽

Japonica And Indica Rice

Some Egyptian rice genotypes [i.e. Japonica (Sakha 104), Japonica/Indica (Egyptian hybrid1) and Indica (Giza 182)] were investigated to evaluate the cooking and eating quality characters. High significant differences in grain shape were observed among rice genotypes. Hulling, milling and head rice percentage were higher in Sakha 104 than other rice genotypes, while Indica type (Giza 182) recorded the lowest values in milling and physical characters. No significant differences were found in chemical composition of the three genotypes of rice was recorded, but Giza 182 had the highest protein content. All Egyptian rice genotypes were low in gelatinization temperature and soft in gel consistency. Japonica and Indica rice varieties were low in amylase content, while Japonica/Indica rice variety was intermediate. The use of RVA is considered a good index for palatability evaluation for milled rice flour and starch. The Indica and Japonica/Indica types are low in breakdown viscosity, but higher in cooked pasta than Japonica type. Japonica type recorded the best score in panel test, followed by Indica type, while Indica/Japonica rice variety was the least accepted by Egyptian consumer.

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Effect of Germination on the Bio-Functional Components in the Germ-Remaining Polished Rice

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.396-398.1615 ◽

2011 ◽

Vol 396-398 ◽

pp. 1615-1618 ◽

Cited By ~ 2

Author(s):

Xiang Hong Li ◽

Yong Le Liu ◽

Jian Yu ◽

Fa Xiang Wang ◽

Jian Hui Wang

Keyword(s):

Phytic Acid ◽

Nutritional Value ◽

Amylose Content ◽

Brown Rice ◽

Reducing Sugar ◽

Processing Method ◽

Germinated Brown Rice ◽

Polished Rice ◽

Rice Consumption ◽

Functional Components

The effects of germination on the bio-functional components in the germ-remaining polished rice have been investigated. The bio-functional components in the raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content and an increase in reducing sugar were observed after germination. The germinated GRPR contains much more bio-functional components (GABA and dietary fiber) than GRPR and brown rice, and slightly less than germinated brown rice. The results also demonstrated that germinated GRPR contained less phytic acid than other three kinds of rice. Consequently, the nutritional value of GRPR had been improved by germination. Germination of GRPR would be a promising processing method to enhance the germinated rice consumption.

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A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v8i2.26874 ◽

2016 ◽

Vol 8 (2) ◽

pp. 97-102 ◽

Cited By ~ 1

Author(s):

MA Zubair ◽

MS Rahman ◽

MS Islam ◽

MZ Abedin ◽

MA Sikder

Keyword(s):

Chemical Composition ◽

Natural Resources ◽

Proximate Composition ◽

Brown Rice ◽

Ash Content ◽

Milled Rice ◽

Crude Fibre ◽

Rice Varieties ◽

Rice Protein ◽

Length Width

An investigation was conducted to assess the approximate nutrient composition of Miniket rice collected from different regions and market places of Tangail district in Bangladesh to understand actual fact. Moreover, mostly available variety BRRI-28 milled rice was also analysed to compare with the Miniket milled rice.Moisture, protein, fat, crude fibre, and ash content were higher in Miniket brown rice as compared to the parboiled milled rice except available carbohydrate. Among Miniket parboiled milled rice, Miniket TM-1 (Tangail Market-1) rice and Miniket TM-2 (Tangail Market-2) rice, the content of protein (7.04%), fat (0.37%), crude fibre (0.26%) and ash (0.58%) were comparatively higher in parboiled milled rice than that of two market samples. In a comparison among other cheaper coarse varieties like BRRI-28 and Miniket TM-1 rice and Miniket TM-2 rice, protein, fat, crude fibre and ash content were found lower in Miniket rice of TM-1 and TM-2 than BRRI-28. Beside chemical composition, some physical properties were studied including length, width, L/W ratio, shape and weight.J. Environ. Sci. & Natural Resources, 8(2): 97-102 2015

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Productivity and Yield Quality of Intersubspecies Crossing of Japonica-Indica

Buletin Plasma Nutfah ◽

10.21082/blpn.v24n1.2018.p19-30 ◽

2018 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

Sobrizal Sobrizal ◽

Carkum Carkum ◽

Wijaya M. Indriatama ◽

Aryanti Aryanti ◽

Ita Dwimahyani

Keyword(s):

Genetic Variability ◽

Amylose Content ◽

Rice Production ◽

High Yield ◽

Food Crops ◽

Milled Rice ◽

Rice Varieties ◽

Pests And Diseases ◽

Self Sufficiency ◽

Yield Quality

<p>In the middle of 1980s, rice self-sufficiency in Indonesia has been achieved, but the growth of rice production slowed down since the 1990s. Narrow genetic variability of released rice varieties contributed largely to the occurrence of leveling of potential rice yield over the past decades. To enlarge the genetic variability, an intersubspecies crossing of Koshihikari (japonica) and IR36 (indica) has been performed. Through this crossing, three high yielding and high yield quality promising lines of KI 37, KI 238, and KI 730 have been obtained. The objective of this study was to evaluate the superiorities of these lines through multi-location yield trials, pests, diseases, and grain qualities examinations. Examination methods used followed the release food crops variety procedure issued by the Indonesian Ministry of Agriculture. The result of examinations showed that the average yield of KI 730 was 7.47 t/ha, it was significantly higher than that of Ciherang (6,73 t/ha). KI 730 has a good grain quality, with translucent milled rice, a high percentage of milled rice (78.0%) and head rice (91.01%). The texture of its cooking rice was soft, sticky, with the amylose content of 20.41%. In addition, pests and diseases resistances of KI 730 were better than those of other lines tested. After evaluation by National Food Crops Release Variety Team, the KI 730 line was released as a national superior variety with the name of Tropiko. Tropiko should become an alternative variety to grow widely in order to increase national rice production and farmers income.</p>

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Effect of Processing Treatment on Physicochemical Characteristics of Brown Rice Varieties with Different Amylose Content

Korean Journal of Food Science and Technology ◽

10.9721/kjfst.2013.45.5.613 ◽

2013 ◽

Vol 45 (5) ◽

pp. 613-618 ◽

Cited By ~ 2

Author(s):

Jong Gu Lee ◽

Moo-Hyeog Im

Keyword(s):

Amylose Content ◽

Brown Rice ◽

Physicochemical Characteristics ◽

Rice Varieties ◽

Processing Treatment

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Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice

Transactions of the ASABE ◽

10.13031/trans.13805 ◽

2021 ◽

Vol 64 (1) ◽

pp. 103-115

Author(s):

Hao Wang ◽

Songming Zhu ◽

Hosahalli S. Ramaswamy ◽

Yang Du ◽

Yong Yu ◽

...

Keyword(s):

High Pressure ◽

Glycemic Index ◽

Amylose Content ◽

Brown Rice ◽

In Vitro Digestibility ◽

White Rice ◽

Freeze Thaw ◽

Thaw Cycle ◽

Freeze Thaw Cycle

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC < HP < GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

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