Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder

Ohtsubo, Ken’ichi; Suzuki, Keitaro; Yasui, Yuji; Kasumi, Takafumi

doi:10.1016/j.jfca.2004.10.003

Cited by 239 publications

(192 citation statements)

References 25 publications

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“…Their study established a processing method that can be used to accumulate high concentrations of GABA. Ohtsubo et al (2005) explained that in germinated grains, starch, non-starch polysaccharides and proteins get partially hydrolyzed to sugars, oligosaccharides and amino acids, which also occur in rice. This phenomenon will create bio-functional substances and improvement in palatable texture of cereal grains.…”

Section: Uses Of Gbr and Its Productsmentioning

confidence: 99%

“…This phenomenon will create bio-functional substances and improvement in palatable texture of cereal grains. In addition, sterilization treatment of GBR-a standard process for commercialized GBR products to reduce micro-organisms-results in an increased amount of glutamic acid, alanine, and glycerin which produce a sweeter and more enhanced flavor as compared to the ordinary brown rice (Ohtsubo et al 2005). Watanabe et al (2004) showed that the substitution of brown rice or GBR for wheat flour lowered specific volume of bread more than the control bread without brown rice (BR) or GBR with increasing amounts of substitution.…”

Section: Uses Of Gbr and Its Productsmentioning

confidence: 99%

“…The development of a novel foodstuff from GBR by a twinscrew extruder was investigated by Ohtsubo et al (2005). They prepared GBR by soaking in water for 72 h at 30°C followed by drying to 13-15% moisture content at 15°C in a low-humidity artificial weather-control room.…”

Section: Gbr and Extrusion Cookingmentioning

confidence: 99%

“…The extrudated bread was shown to be sweeter and equivalently palatable as a result of the organoleptic test (Ohtsubo et al 2005). Morita et al (2007) used various additives for making GBR breads and evaluated suitable combinations of GBR and additives for bread making to provide GBR bread with high functional properties.…”

Section: Gbr and Extrusion Cookingmentioning

confidence: 99%

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Germinated brown rice as a value added rice product: A review

2011

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Section: Uses Of Gbr and Its Productsmentioning

confidence: 99%

Section: Uses Of Gbr and Its Productsmentioning

confidence: 99%

Section: Gbr and Extrusion Cookingmentioning

confidence: 99%

Section: Gbr and Extrusion Cookingmentioning

confidence: 99%

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Germinated brown rice as a value added rice product: A review

2011

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“…Brown rice provides more desirable nutritional properties and biofunctional components such as inositol, dietary fiber and gamma aminobutyric acid (GABA), as compared with white rice (Ohtsubo et al, 2005). The content of GABA, an important non-protein amino acid, in pre-germinated brown rice is twice that in ordinary brown rice and ten times that in white rice (Saikusa et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

Hamada

Aoki

Suzuki

2012

FSTR

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We found that brown rice flour produced using a jet mill after soaking for more than 12 h yielded a better formulation of rice/gluten bread, giving an equivalent specific loaf volume (SLV) as bread made with white rice flour. Quality analysis of the brown rice flour showed that soaking for more than 12 h resulted in a lower damaged starch content. There was a significant inverse correlation between damaged starch content and SLV. Substitution of 10% white rice flour with rice bran had little effect on final SLV. Furthermore, endogenous α-amylase activity in brown rice flour produced after soaking was approximately 5 to 12 times higher than that of white rice flour, but there was no correlation with SLV. These results indicate that the improved SLV in brown rice/gluten bread was predominantly due to the decrease in damaged starch content, which depends on soaking time.Keywords: rice bread, brown rice flour, water soaking, damaged starch *To whom correspondence should be addressed. E-mail: sty564@affrc.go.jp IntroductionRice (Oryza sativa L.) is an important source of nutrition and energy, and is one of the most suitable cereal grains used for preparing foods. Rice flour can be used as a wheat flour substitute and processed into bread. However, rice storage proteins do not possess the viscoelastic properties that are typical of wheat gluten. In wheat, gliadins (prolamins) are responsible for the dough's cohesiveness, while the glutenins (glutelins) are apparently responsible for the dough's resistance to extension (Hoseney, 1994). The gluten network constructed by these two proteins provides the dough with unique viscoelastic properties and the ability to retain gases, making it a good quality raw material for the production of yeast-leavened products. However, rice flour lacks these properties; hence, the qualities of gluten-free rice bread and wheat-rice bread with a high proportion of rice flour are generally inferior.Rice flour is used for bread-making in three flour mixtures: rice/wheat flour; rice flour/vital gluten; and gluten free. It has been reported that in the case of rice/wheat flour bread, substitution of wheat flour with up to 30% rice flour is acceptable without compromising the sensory qualities (Watanabe et al., 2004;Nakamura et al., 2009). There have been few reports on bread-making quality with the addition of

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Polycaprolactone: Synthesis, Properties, and Applications

Guarino

Gentile

Sorrentino

et al. 2017

Encyclopedia of Polymer Science and Technology

111

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Polycaprolactone (PCL) is one of the earliest, commercially available, synthetic polymers characterized by a large set of biodegradation and mechanical properties that can be finely controlled by regulating the local environmental driving forces (ie, microorganisms, enzymes, hydrolysis). Owing to their faster resorbability and long‐term degradation in the presence of water (up to 3 to 4 years), PCL has been widely investigated as a bioinspired material able to target selective cell response via controlled intracellular resorption pathways. In comparison with other aliphatic polyesters, the superior rheological and viscoelastic properties render PCL easy to manufacture and manipulate into a wide range of three‐dimensional platforms (ie, porous scaffold, micro‐ and nanocarriers, and implantable devices). In this article, we discuss the main relationships between polymer synthesis, physical/chemical properties, and processing conditions to optimize the fabrication of biodegradable devices made of PCL, putting particular focus on drug delivery, tissue engineering. and green chemistry applications.

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Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder

Cited by 239 publications

References 25 publications

Germinated brown rice as a value added rice product: A review

Germinated brown rice as a value added rice product: A review

Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

Polycaprolactone: Synthesis, Properties, and Applications

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