Germination condition affecting the physical and chemical properties of germinated glutinous brown rice flour | ผลของสภาวะในการงอกที่มีต่อสมบัติทางกายภาพและทางเคมีของข้าวเหนียวกล้องงอก
2009
Chanidda Wongbasg(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) | Anuvat 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) | Sukuntaros Tadakittisarn(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute)
This experiment was conducted to determine the effects of calcium chloride (CaCl2) concentrations and steeping times on physical and chemical properties of germinated glutinous brown rice (GGBR) flour. The 3*5 Full Factorial in CRD was used : 3 levels of CaCl2 concentration (0 , 0.5 and 1 mM) in deionized water (DI) and 5 levels of steeping time (12, 24, 36, 48 and 60 hr). The non-GGBR served as control. The result showed that protein content ranged from 6.17 -7.43 percent on dry weight basis. As steeping time increased, GABA content and alpha-amylase activity of GGBR significantly increased (P LT= 0.05), while peak viscosity and setback from trough considerably decreased (P LT= 0.05). The GABA content of GGBR steeped in CaCl2 solution was significantly higher than that in DI (P LT= 0.05), whereas the viscosity of flour was significantly lower than in DI (P LT= 0.05) at the same steeping time.
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Эту запись предоставил Kasetsart University