Influence of grain activation conditions on functional characteristics of brown rice flour

Abstract

Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.

Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

“…Functional properties. Water and oil absorption capacity, swelling capacity, water solubility index and leaching loss, emulsification capacity and emulsion Food Science and Technology International 27(3) stability, foaming capacity and foam stability, dispersibility, paste clarity, and gel consistency of the unprocessed and processed flours were evaluated according to Singh et al (2017). Swelling index was calculated as described by Awolu et al (2017).…”

“…Gelation behavior. Least gelation concentration was evaluated by the method described by Singh et al (2017). Gel appearance was recorded by visual assessment based on the firmness of gelled suspension as liquid, viscous, curdy, gel, firm gel, and solid gel.…”

Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha

“…Germination at different regimes was done in an incubator (Narang Scientific Works, New Delhi) keeping the R.H. of 90-95 %.Muslin cloth was kept moist condition throughout the germination time by wetting it with distilled water at regular intervals. Germinated seeds were dried at 50 °C in hot air oven (Shivam Instruments, New Delhi) upto 8 % moisture content (8).…”

“…For the evaluation of bulk density was evaluated 20 g dhaincha flour was taken in measuring cylinder, gently tapped, noting the volume occupied and expressed in g/cm 3 (8). For the measurement of water and oil absorption capacity, 3 g dhaincha flour was taken in previously weighed centrifugation tube and added 30 mL distilled water/oil.…”

“…Furthermore, the reduction in the antinutrients like phytic acid, lectins, saponins, trypsin inhibitor, and tannins due to germination improves the nutritive value of germinated legumes (3)(4)(5)(6). Besides altering the biochemical characteristics of legumes, germination has also been manifested with modification in the structural characteristics and associated functional behaviour of macromolecules to impart enhanced techno-functionality to germinated flour for better utilization in the food formulations (7)(8).…”