Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)

Thiyajai, Parunya; Saetang, Preecha; Kettawan, Aikkarach; Charoenkiatkul, Somsri; Srichamnong, Warangkana

doi:10.1016/j.lwt.2016.06.044

Cited by 4 publications

(2 citation statements)

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“…The cooking temperature of the rice cooker reaches 100 °C, which was higher than the gelatinisation temperature (55‐57 °C) of this starch type rice (Table 1), thus ensuring that the gelatinisation process has occurred. However, RS formed through protein‐starch interactions could be one contribution to the higher RS content in BR and PGBR, as these types of rice contain moderate amounts of protein (Srichamnong et al ., 2016; Thiyajai et al ., 2016). The steamer appeared to be the best method to increase the RS content by retrogradation.…”

Section: Resultsmentioning

confidence: 99%

“…However, the major quantity of parboiled rice originates from India and Thailand, with African and Middle Eastern countries as the main destinations IRRI, 2016). The demand of parboiling and germination of rice has been increased due to the improvement in the quantity of bioactive compounds in rice including GABA, tocols and gamma‐oryzanol (Srichamnong et al ., 2016; Thiyajai et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

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Structural and chemical analysis of resistant starch effected by pre‐treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (Oryza sativa)

Srichamnong

Lasukhang

2021

Int J of Food Sci Tech

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Resistant starch (RS) content could be altered by the processing method, including pre-treatment, cooking method and storage conditions. This study determined the influence of RS formation in white rice (WR), brown rice (BR) and parboiled germinated brown rice (PGBR) as affected by various pre-treatment and processing conditions. This is the first report to chemically and structurally analyse WR, BR and PGBR of the same rice variety using X-ray diffraction, DSC and SEM. The results showed that the PGBR prepared by a non-soaking process cooked with steaming and stored cold contained RS content (92.1 mg/g, wet basis) followed by BR processed by soaking, steamed and then stored cold (91.8 mg/g, wet basis). The formation of RS3 as not affected by the parboiling and germination process compared to WR and BR. Reheating reduced resistant starch content by changing the RS structure conformation from crystalline to amorphous under higher temperatures. Moreover, the scanning electron microscope revealed that WR, BR and PGBR of the same rice variety show similar starch granule and microstructure patterns but slightly different in thermal conductivity value.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%