Effect of germination condition on pasting properties and GABA content of germinated brown rice flour produced from brown rice
2011
Surathanan Kongwan(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 was conducted to determine the effect of germination condition and steeping time on chemical and physical properties of germinated brown rice flour (Oryza sativa L. cv. 105). The 2*8 Full Factorial arrangements in CRD was conducted:2 levels of germination condition (soaked and germinated on wet cotton cloth ) and 8 levels of steeping time (12, 24, 36, 48, 60, 72, 84 and 96 h).The non germinated brown rice serves as a control. The result showed that moisture content ranged from 7.27-9.5 percent. Peak viscosity, pasting temperature and set back of flour produce from brown rice soaked in water were higher than germinated on wet cotton cloth, while reducing sugar and free GABA content were lower than germinated on wet cotton cloth at the same germination time. For both conditions, as steeping time increased, peak viscosity, setback from trough decreased but reducing sugar increased. Germination under soaking in water the free GABA content increased while germinated on wet cotton cloth, free GABA content increased at 84 h and decreased at 96 h of germination time.
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Эту запись предоставил Kasetsart University