Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings

This work investigated the bioactive components (gamma-aminobutyric acid, ferulic acid and total phenolic compounds) of glutinous brown rice during a 48-h germination, and effects of germinated rice flour with different additions (5-25 %, w/w) on quality attributes of glutinous rice dumplings were investigated. Results showed that germination significantly increased the contents of gamma-aminobutyric acid, ferulic acid and total phenolic compounds, up to 194 mg/kg, 8.07 mg/kg and 5370 mg/kg, respectively (p < 0.05). Pasting and rheological properties displayed that the addition of germinated brown rice flour (GBRF) led to reduced characteristic viscosity and gel intensity for mixed rice flours, which was more obvious with the increase of GBRF content. Dumplings prepared from glutinous rice flour with suitable GBRF addition (5-15 %) showed better storage and textural quality, such as lower water loss and cracking rate, hardness and adhesiveness. Also, GBRF addition improved the digestibility of rice dumplings. These results show that developing high-nutritional and high-quality dumplings by simply complexing glutinous rice flour with GBRF is practicable.

Automated summary

This study investigated the bioactive components of germinated brown rice and the effects of adding germinated rice flour on the quality attributes of glutinous rice dumplings. Results showed that the addition of suitable amounts of germinated brown rice flour improved the storage performance, textural quality, and digestibility of the dumplings.