期刊
JOURNAL OF FOOD SCIENCE
卷 74, 期 9, 页码 C658-C665出版社
WILEY
DOI: 10.1111/j.1750-3841.2009.01345.x
关键词
gamma-aminobutyric acid; germinated brown rice; germination; physicochemical properties; rice flour
资金
- Royal Golden Jubilee
- Graduate School, Kasetsart Univ., Bangkok, Thailand
Germinated brown rice has been reported to be nutritious due to increased free gamma-aminobutyric acid (GABA). The physicochemical properties of brown rice (BR) and glutinous brown rice (GNBR) after germination as affected by different steeping times (24, 36, 48, and 72 h depending on the rice variety) and pHs of steeping water (3, 5, 7, and as-is) were determined and compared to those of the nongerminated one (control). As the steeping time increased or pH of steeping water decreased, germinated brown rice flours (GBRF) from both BR and GNBR had greater reducing sugar, free GABA and alpha-amylase activity; while the total starch and viscosity were lower than their respective controls. GBRFs from both BR and GNBR prepared after 24-h steeping time at pH3 contained a high content of free GABA at 32.70 and 30.69 mg/100 g flour, respectively. The peak viscosity of GBRF obtained from both BR and GNBR (7.42 to 228.22 and 4.42 to 58.67 RVU, respectively) was significantly lower than that of their controls (255.46 and 190.17 RVU, respectively). The principal component analysis indicated that the important variables for discriminating among GBRFs, explained by the first 2 components at 89.82% of total explained variance, were the pasting profiles, a-amylase activity, and free GABA.
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