Effect of germination conditions on pasting properties and gaba content of germinated brown rice flour produced from paddy rice
2011
Chakapong Sovaphan(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Patcharee Tungtrakul(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)
This research aimed to study the effect of germination methods and times on chemical and physical qualities of germinated brown rice (GBR) flour produced from paddy rice (Oryza sativa L. cv. 105). The 2*8 full factorial arrangement in CRD was used: 2 germination methods (soaked in water and germinated on wet cotton cloth) and 8 germination times (12, 24, 36, 48, 60, 72, 84 and 96 h) and germinated at 35+-2 deg C. The non-GBR served as a control. The result showed that germinating on wet cotton cloth provided GBR flour containing reducing sugar significantly higher than soaking in water (p LT= 0.05). As germination time increased, reducing sugar significantly increased (p LT= 0.05) but peak viscosity and set back from trough of flour from both conditions significantly decreased (p LT= 0.05). Germinating on wet cotton cloth for 24-60 h provided free GABA significantly higher than soaking in water (p LT= 0.05). When germination time increased to 96 h, soaking in water provided free GABA content significantly higher than germinating on wet cotton cloth (p LT= 0.05).
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