WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Abstract

BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

Effects of soaking duration and incubation conditions on GABA biosynthesis in MangBuk brown rice of Vietnam

“…However, the maximum GABA synthesised during germination was recorded in Indica Jhelum rice and Indica Tangdhar Zag rice after 5.76 hours of soaking and 40 hours of germination at 35°C (Hussain et al, 2020), and in Indonesian Brown Rice (var. Inpari 43) after 120 hours of soaking and 24 hours of germination (Munarko et al, 2021). Therefore, we believe that different rice varieties of different origins need different soaking temperatures, durations, and germination conditions to reach their highest GABA content (Table 4).…”