Journal
JOURNAL OF CEREAL SCIENCE
Volume 56, Issue 2, Pages 451-456Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2012.03.010
Keywords
Germinated brown rice; Heat-moisture treatment; Starch digestibility; Pasting viscosity
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Funding
- Korea Science and Engineering Foundation (KOSEF)
- Korea government (MEST) [R01-2008-000-20409-0]
- National Research Foundation of Korea [R01-2008-000-20409-0] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Germinated brown rice (GBR) recently has received renewed attention due to its enhanced nutritional value. Pasting properties and in vitro starch digestibility of GBR were examined before and after hydrothermal treatments. Steeping in water (30 degrees C, 24 h) raised the moisture content and germination percentage of brown rice. Pasting viscosity was substantially decreased but gelatinization temperatures and enthalpy were decreased only marginally by germination (30 degrees C, 48 h). However, annealing (50 degrees C, 24 h) and heat-moisture treatment (100 degrees C, 1 h at 30% moisture) after germination resulted in increased pasting viscosity and gelatinization temperatures. The hydrothermal treatments, however, induced browning reactions to darken the flour of GBR The digestibility of starch in brown rice was increased by germination. The contents of rapidly digestible starch (RDS), slowly digestible starch (SOS) and resistant starch (RS) in the cooked brown rice were 47.3%, 40.8%, and 11.9%, respectively, but changed to 57.7%, 39.1%, and 3.2%, respectively upon germination. The hydrothermal treatments, however, decreased the digestibility of starch in GBR. The heat-moisture treatment decreased the RDS content in GBR near to that of native brown rice. The digestibility and physical properties of brown rice can be controlled by germination and hydrothermal treatments. (C) 2012 Elsevier Ltd. All rights reserved.
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