Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties

Abstract

Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

Effects of hydrogen‐rich water on the nutritional properties, volatile profile and texture of germinated brown rice

“…It is well known that the GABA concentration in BR significantly increases after soaking and germination. However, the GABA content in GBR varies with different types of rice and germination processes (Yao et al ., 2008; Munarko et al ., 2021; Sitanggang et al ., 2021; Munarko et al ., 2022).…”

From plant biology research to technology transfer and knowledge extension: improving food quality and mitigating environmental impacts

“…Sprouting/germination is a useful processing step for improving the nutritional and potential diseaseprevention qualities of cereal grains and legume seeds (Gani et al 2012;Gu et al 2017;Idowu et al 2020;Munarko et al 2022). For example, it reduces the level of phytic acid, which interferes with the absorption of minerals by the body, and the level of gluten, a protein of concern to celiacs (Kim et al 2012).…”

Prediction of fatty acids in rice storage based on odor characteristics by gas chromatography-ion mobility spectrometry

“…In recent years, processed grain storage has become a new direction for the development of grain reservation, among which rice reservation account for the largest proportion. In addition, rice reservation has the advantage of small storage capacity, and savings in manpower and material resources, which could also quickly and efficiently meet market demand, and has great flexibility and timeliness (Munarko et al, 2022). However, rice nutrients are exposed due to loss of husk protection during storage, which makes it easy to be affected by internal and external factors.…”