Journal
DRYING TECHNOLOGY
Volume 32, Issue 6, Pages 742-753Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2013.879387
Keywords
Fluidized-bed drying; Glycemic index; Germination; GABA rice
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Funding
- Thailand Research Fund
- Royal Golden Jubilee Ph.D. Program [PHD/0040/2552]
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In this work, germination method, germination time, and drying temperature were investigated for their effects on gamma-aminobutyric acid (GABA) and starch digestibility. The germination method and germination time influenced the GABA and dietary fiber contents as well as starch and glucose, but both factors did not provide a faster hydrolysis of starch for germinated brown rice because of the dietary fiber. When the germinated samples were dried by a hot-air fluidized bed dryer at 130 or 150 degrees C, the GABA content was not decreased and the amylose-lipid complexes occurred. Dissociation temperature of the complexes was given in a range of 100-117 degrees C, which was lower than that of complexes in the non-germinated paddy. Thus, the amylose-lipid complexes in the germinated samples obtained at high temperature lost some crystalline structure when cooked by the boiling method. The corresponding rate of starch hydrolysis or glycemic index of the germinated samples changed insignificantly from that of the shade-dried germinated sample or non-germinated brown rice which was dried in shade.
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