Green processing protocol for germinating and wet milling brown rice for beverage formulations: Sprouting, milling and gelatinization effects

Beaulieu, John C.; Reed, Shawndrika; Obando–Ulloa, Javier M.; McClung, Anna M.

doi:10.1002/fsn3.1534

Cited by 14 publications

(28 citation statements)

References 19 publications

(23 reference statements)

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“…Rough and milled Rondo rice were freight shipped to the Southern Regional Research Center (SRRC) and stored at 5 • C until use. Rice growing conditions, harvesting, shipping and moisture analysis evaluations were outlined previously [28]. At the SRRC, rough rice was dehulled (Satake Husk Aspirator, HA 60B, Higashi-Hiroshima, Japan), then manually sorted through three stacked standard sieves (USA #6, #7 and #8, 3.36-2.38 mm, Gilson Co., Inc., Lewis Center, OH, USA) and hand culled, or rice was sorted and graded using a Clipper 400 Office Tester Cleaner (A. T. Ferrell Company, Bluffton, IN, USA).…”

Section: Rice Source Germination Thermal Softening Wet-milling Andmentioning

confidence: 99%

“…Methods used to germinate and optimize a free-flowing processing system for softening, milling, gelatinization and initial enzyme treatments were reported previously [28], and are included online as supplemental items (Table S1 and Figure S1). Methods were optimized specifically for the GBR, and also compared against beverages derived from non-germinated BRR and WR.…”

Section: Rice Source Germination Thermal Softening Wet-milling Andmentioning

confidence: 99%

“…Four commercial rice beverages (CRB) were also assessed. Ingredient labels indicated no added sugars however, the nutrition labels indicated from <1 to 10 g sugars, and an analyses indicated soluble solids ranged from 6.0-10.8 • Brix [28]. The anonymous brands were: CRB#1, a non-fortified brown rice beverage; CRB#2, a sprouted, fortified brown rice beverage; and both CRB#3 and CRB#4 were brown rice beverages that were fortified.…”

Section: Laser Scattering Particle Size Distributionmentioning

confidence: 99%

“…Several methods and patents exist for making rice beverages and syrup from several starting materials, as outlined previously [28]. However, many of these methods relied upon stabilization of the rice through direct chemical processes (e.g., solvents, heat) or indirectly as byproducts (e.g., bran, press cake, milled portions, flour).…”

Section: Introductionmentioning

confidence: 99%

“…In response, less processed, healthier, "greener" plant-based products that avoid abusive extraction methods, using proven enzymatic extraction techniques are expanding. A green processing method using germinated brown rice that maintains a liquid, "free-flowing" soluble matrix was developed and defined [28]. With scale-up and pasteurization, the goal is a truly functional natural brown rice beverage with no additives, aside from food-grade enzymes.…”

Section: Introductionmentioning

confidence: 99%

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Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Beaulieu

Reed

Obando–Ulloa

et al. 2020

Foods

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Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g.

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Section: Rice Source Germination Thermal Softening Wet-milling Andmentioning

confidence: 99%

Section: Rice Source Germination Thermal Softening Wet-milling Andmentioning

confidence: 99%

Section: Laser Scattering Particle Size Distributionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Beaulieu

Reed

Obando–Ulloa

et al. 2020

Foods

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Volatiles recovered in novel, diverse, and uncharacterized rice varieties

et al. 2022

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Background and Objectives There is interest in developing value added rice based products with enhanced nutritional value, however organoleptic properties are critical for product acceptance. Five diverse rice varieties, four of which were previously uncharacterized, were evaluated for volatile compounds in whole grain, milled rice, bran, and flour to determine compound differences that may affect flavor. Findings This is the first report of gas chromatography mass spectrometry volatiles recovered in Rondo (used for beverages and flour), Cahokia (a high protein brown rice), and two new pigmented bran varieties: Scarlett (red) and Tiara (purple) rice. Conclusion Tiara delivered some of the highest levels for five key aroma‐impact volatiles known in rice (heptanal, 2‐AP, 2‐pentyl furan, benzaldehyde, guaiacol), especially regarding those varieties with pigmented bran. Cahokia also delivered a high volatile load of several compounds that indicate possible postharvest shipping/handling oxidation in the paddy rice. Several compounds were identified that are associated with pleasant fragrances in other commodities. Significance and Novelty Five diverse rice varieties developed for specialty culinary and nutritional markets were characterized for 19 volatile compounds in whole grain and milled rice and their associated bran and flour. These volatiles may impact organoleptic properties influencing utilization of these varieties for future value added product development.

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Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective

Maqbool,

Khalid,

Mahum

et al. 2023

Food Science & Nutrition

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Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout‐based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout‐based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave‐existed extraction, pulse electric field, and enzyme‐associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient‐dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout‐based food products.

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Green processing protocol for germinating and wet milling brown rice for beverage formulations: Sprouting, milling and gelatinization effects

Cited by 14 publications

References 19 publications

Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Volatiles recovered in novel, diverse, and uncharacterized rice varieties

Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective

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