Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice |
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Authors: | Parisut Songtip Kamolwan Jangchud Anuvat Jangchud Patcharee Tungtrakul |
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Affiliation: | 1. Department of Product Development, Faculty of Agro Industry, Kasetsart University, Bangkok 10900, 50 Phahonyothin Road, Chatuchak, Bangkok 10900, Thailand;2. Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, 50 Phahonyothin Road, Chatuchak, Bangkok 10900, Thailand |
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Abstract: | This study revealed that the storage duration (2, 4, 6, 8, 10 and 12 months) of paddy rice and pH (3 and 6.8) of steeping water during germination were significantly influenced the physicochemical properties of germinated brown rice flour (GBRF). GBRF obtained at pH 3 vs. 6.8 provided the highest both reducing sugar content and free gamma‐aminobutyric acid (GABA) content (99.8 vs. 54.2 mg per 100 g flour respectively) as the paddy rice was stored for 8 months. The peak viscosity of GBRF obtained at pH 3 and 6.8 exhibited the lower values than that of non‐GBRF throughout the storage. From the principal component analysis, reducing sugar had a positive correlation with α‐amylase activity whereas a negative correlation was found with peak viscosity. GBRF from paddy rice stored for 8 months and germinated at pH 3 possessed the highest free GABA content, 50 times of the non‐GBRF, which can be further utilised in functional and healthy foods. |
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Keywords: | Gamma‐aminobutyric acid germinated brown rice flour pasting reducing sugar storage time |
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