Changes of vitamine B1 and GABA content in pilot plant scale production of KDML 105 parboiled germinated rice
2010
Yupakanit Puangwerakul(Rangsit University, Bangkok (Thailand). Faculty of Biotechnology) E-mail:[email protected] | Wasana Klaharn(RSU Innovation Products LTD, Bangkok (Thailand))
On production of germinated rice, it was found that vitamin B1 and GABA content varies with steeping and germination time. For production of rice malt, KDML105 soaked in water at pH 7.0 for 24 hours resulted in vitamin B1 and GABA contents of 0.619 and 11.16 mg/100g, respectively. Optimum germination time for malted rice was 72 hours, which results in vitamin B1 and GABA contents of 1.264 and 23.85 mg/100g, respectively. Production of husked and dehusked germinated brown rice or GABA rice by soaking in 50 mM sodium acetate buffer at pH 6.0 for 24 hours found vitamin B1 contents at 0.594 and 0.477 mg/100 g respectively, and GABA at 10.73 and 16.03 mg/100 g respectively. Nonetheless, the optimum germination time for both forms of GABA rice production was 48 hours having highest GABA were 19.75 and 22.83 mg/100 g and vitamin B1 at 1.005 and 0.933 mg/100 g for husked and dehusked forms of GABA rice, respectively. It was found that heat used in the parboiling and cooking processes did not significantly reduce vitamin B1 and GABA contents.
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