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

Abstract

Summary In the present study, we investigated the effects of hydrogen‐rich water (HRW) on the germination efficiency, chemical composition, biofunctional and volatile compounds, and texture of germinated brown rice (GBR). Our results showed that HRW (1.5 mg L−1) treatment significantly increased the germination efficiency of GBR by changing the migration of water during soaking. A chemical composition analysis showed that HRW treatment changed the contents of some biofunctional compounds and volatile components; increased the contents of soluble dietary fibre, thiamine, niacin, γ‐aminobutyric acid, some amino acids and K, P, Mn and Fe; and decreased the contents of starch and Na of GBR compared with those of GBR treated with regular pure water. Moreover, HRW treatment also improved the texture of GBR due to the changes in the ultrastructure of the bran layer and the decrease in insoluble dietary fibre. In summary, HRW is suggested to be applied in the processing of GBR since it can increase germination efficiency and improve the nutritional and eating qualities of GBR.

Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process

“…Researchers have also reported that, during soaking in water, the germ of GBR produces substances both physiologically and through the action of enzymes which improve the nutritional value and the texture of brown rice [ 11 , 12 ]. Zhu et al [ 13 ] investigated the effects of hydrogen-rich water (HRW) on the germination efficiency and texture of GBR and found that HRW (1.5 mg L −1 ) treatment significantly increased the germination efficiency of GBR by changing the migration of water during soaking and also improved the texture of GBR due to changes in the ultrastructure of the bran layer and a decrease in insoluble dietary fiber. In addition, subjecting germinated brown rice to microwave precooking and freeze-drying treatments made the brown rice softer, with hardness reduced by about 54.78% after treatment, and also easier to chew, as the chewiness of the precooked brown rice was lowered [ 14 ].…”

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

“…After germination, the contents of VOCs of n-hexane, isoheptane, octamethylcyclotetrasiloxane, o-xylene, ether, methyl 2-methylbutyrate, 1-hexanol, 3-heptanol, and 2,5-dimethyldecane were increased significantly. In the GQ samples, 1-hexanol and 3-heptanol, producing flower, banana, and herb odors, might be formed from lipid oxidation catalyzed by alcohol reductase ( Zhu et al, 2022 ). Methyl 2-methylbutyrate, producing fruit and strawberry aromas, might be produced by the esterification of alcohols and acids.…”