Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

Abstract

The aim of this study was to find out the optimal moisture adding rate of brown rice during the process of germination. The process of water addition in brown rice could be divided into three stages according to different water absorption speeds in soaking process. Water was added with three different speeds in three stages to get the optimal water adding rate in the whole process of germination. Thus, the technology of segmented moisture conditioning which is a method of adding water gradually was put forward. Germinated brown rice was produced by using segmented moisture conditioning method to reduce the loss of water-soluble nutrients and was beneficial to the accumulation of gamma aminobutyric acid. The effects of once moisture adding amount in three stages on the gamma aminobutyric acid content in germinated brown rice and germination rate of brown rice were investigated by using response surface methodology. The optimum process parameters were obtained as follows: once moisture adding amount of stage I with 1.06 %/h, once moisture adding amount of stage II with 1.42 %/h and once moisture adding amount of stage III with 1.31 %/h. The germination rate under the optimum parameters was 91.33 %, which was 7.45 % higher than that of germinated brown rice produced by soaking method (84.97 %). The content of gamma aminobutyric acid in germinated brown rice under the optimum parameters was 29.03 mg/100 g, which was more than two times higher than that of germinated brown rice produced by soaking method (12.81 mg/100 g). The technology of segmented moisture conditioning has potential applications for studying many other cereals.

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

“…Paddy rice which would require additional processing to remove hulls was not used further. Similar results have been observed in experiments geared toward optimizing wet-milling conditions so as to not affect starch properties and gelatinization (Chiang & Yeh, 2002), and in brown rice (Cao, Jia, Han, Liu, & Zhang, 2015). In 30 replicates from five separate trials where 600 g BRR was germinated, there was an average percentage water (weight) gain of 40.19 ± 1.45%.…”

“…Attaining a visible sprout was also a criterion for stopping germination, similar to 0.5-1.0 mm of (Cao et al, 2015). However, the stopping point was also gauged by the aforementioned weight change plateau and macronutrient changes (Table 1) However, this subjective criterion varies by seed size and has no defined relationship to nutrients.…”

Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

“…Statistical methods for conditions optimisation have been successfully utilized for production of many bioactive compounds during germination (LI et al, 2010;PERALES-SÁNCHEZ et al, 2014;CAO et al, 2015). In this study, statistical optimisation of germination conditions for peptides accumulation in soybean was carried out by the single-factor experiment and RSM.…”

The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts

“…The freeze-dried powder sample (0.500 g) was mixed with 5 ml 10% trichloroacetic acid, and the samples extracts were shaken on an oscillator for 1 min and then held at 40°C for 2 h to extract the gamma aminobutyric acid (GABA). The extracts were centrifuged at 13,000 ×g for 15 min ( 31 ). Then, 0.6 ml of centrifugation supernatant was transferred to standard solution, 0.5 ml of 0.1 mol/L sodium tetraborate solution (pH = 10), 0.4 ml of 6% phenol, and 0.6 ml of sodium hypochlorite (effective chlorine 8%) were added, and 20 min of reaction was applied.…”