Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

Chungcharoen, Thatchapol; Prachayawarakorn, Somkiat; Tungtrakul, Patcharee; Soponronnarit, Somchart

doi:10.1080/07373937.2013.879387

Cited by 25 publications

(15 citation statements)

References 35 publications

(39 reference statements)

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“…Inconsistent results in terms of parboiling effects on GABA content of germinated rice have been reported. Chungcharoen et al (2014), Komatsuzaki et al (2007), and Srisang et al (2010Srisang et al ( , 2011 reported that germinated rice had unchanged or significantly increased GABA content after steaming and drying; however, Noomhorm (2011, 2015) reported up to 50% reduction in GABA after parboiling with drying.…”

Section: Resultsmentioning

confidence: 99%

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

et al. 2015

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Cereal Chem. 93(1):47-52Germinated brown rice is considered a more nutritious and palatable cooked product than conventional brown rice. However, germination usually decreases rice milling yield and alters some physicochemical properties. Parboiling is commonly used to increase milling yield and retain nutrients, but it also changes rice color and texture. The objective of this study was to investigate the effect of parboiling on milling, physicochemical, and textural properties of a medium-grain and a longgrain rice after germination at varying durations. Germinated rice samples of three germination durations were prepared with one germination time before the optimum time at which 70% of rice revealed hull protrusion, the optimum time, and one time after. Germinated rice was then immediately parboiled at 120°C for 20 min and was then immediately dried. The milling, physicochemical, and textural properties of parboiled germinated rice from both cultivars were determined. Parboiling significantly decreased the percentage of brokens, whiteness, and the apparent amylose content and increased g-aminobutyric acid content (GABA) in the nongerminated rice and rice at the first germination duration for both cultivars. Parboiling reduced pasting viscosities for both cultivars, but Jupiter still exhibited higher pasting viscosities than Wells. Cooked parboiled germinated rice was overall softer than nonparboiled rice because of kernel splitting, but Wells remained harder and less sticky than Jupiter. In conclusion, it is beneficial to combine parboiling with germination to enhance nutritional values and improve milling properties without affecting textural properties for both rice cultivars.

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Section: Resultsmentioning

confidence: 99%

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

et al. 2015

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“…Several research works have paid attention to study the fissures in GBR kernel during fluidized bed drying. [8,9] The fissured GBR kernels tend to break and deform their shape during cooking, causing poor eating texture. A high number of fissured GBR during drying reduces the value of rice.…”

Section: Introductionmentioning

confidence: 99%

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

et al. 2015

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A study of stress distribution inside a germinated brown rice (GBR) kernel during drying is important to understand the fissure formation of GBR and hence control the drying process in order to improve the quality of GBR. In this study, a finite element method performed in three dimensions in conjunction with the heat and mass balance of the drying system was developed to describe moisture, temperature and stress distributions inside GBR kernels during fluidized bed drying. The modelling was carried out using the couple of heat and mass transfer and validated with the experimental data at 90-150C.The results of moisture and temperature predictions agreed well with the experiments.During drying, tensile stress occurred at the layers close to surface while compressive stress occurred at the inner portion of a kernel. The tensile and compressive stresses increased to the highest value at about 30 s of drying, corresponding to the highest moisture gradient, and then decreased afterwards. The tensile and compressive stresses were higher at a higher drying temperature. These stress prediction results corresponded Downloaded by [New York University] at 01:36 31 July 2015 2 to the experiments which show more severity of GBR fissuring at higher drying temperatures.

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“…Drying operations as convective drying, hot-air oven, vacuum, osmotic, fluidized bed and superheated steam dehydration techniques are conventionally used to achieve water evaporation in shorter times. In GBR, drying procedure system and operation conditions affect the drying rate and quality attributes, whilst starch digestibility, GABA and dietary fiber content depend on the applied temperature (Chungcharoen et al, 2014;Srisang et al, 2011). These drying methods are still expensive and not always affordable in low and middle-income countries where rice production and transformation is performed with few economic resources.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2017

Journal of Cereal Science

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Germinated brown rice (GBR) has been suggested as an approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked BR (for 24 h at 28°C) and GBR (for 48 and 96 h at 28°C and 34°C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. The main finding of this study indicates that sun-drying is an effective process promoting the accumulation of bioactive compound of GBR. Sundried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases.

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Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

Cited by 25 publications

References 35 publications

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

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