Journal
JOURNAL OF FOOD ENGINEERING
Volume 78, Issue 2, Pages 556-560Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.10.036
Keywords
GABA; germination; brown rice with a large germ; gaseous treatment
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To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3 h and gaseous treatment for 21 h at 35 degrees C, the content of gamma-aminobutyric acid (GABA) in GBR (24.9 mg/100 g) was higher than that by the conventional soaking method (10.1 mg/100 g). Although the number of microorganisms on the surface of the GBR increased during soaking, steaming for 20 min and ethanol treatment for 3 min completely sterilized the GBR and did not reduce the amount of GABA. (c) 2005 Elsevier Ltd. All rights reserved.
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