Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

Sirisoontaralak, Porntip; Nakornpanom, Nantarat Na; Koakietdumrongkul, Kittiya; Panumaswiwath, Chutima

doi:10.1016/j.lwt.2014.11.015

Cited by 46 publications

(41 citation statements)

References 30 publications

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“…In the recent years, BR is gaining a great deal of attention due to its lower glycaemic index and better health-promoting properties than polished rice (Sirisoontaralak, Nakornpanom, Koakietdumrongkul, & Panumaswiwath, 2015). Hard texture, poor cooking performance and palatability limit the consumption of BR (Kaur, Asthir, & Mahajan, 2017) and, therefore, innovative approaches overcoming these drawbacks are particularly challenging.…”

Section: Discussionmentioning

confidence: 99%

Development of a multifunctional yogurt-like product from germinated brown rice

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2019

LWT

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The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like products was evaluated. Crude brown rice, soaked brown rice and GBR for 48 h and 96 h were fermented (F-CBR, F-SBR, F-GBR48 and F-GBR96, respectively). The viability of the starter culture, acidification pattern, techno-functional properties, content of bioactive compounds [phenolic compounds, gamma-aminobutyric acid (GABA) and gamma-oryzanol], biological activity [antioxidant and angiotensin Iconverting enzyme (ACE) inhibitory activities] and sensory attributes were evaluated. Fermentation did not modify proximate composition but improved phenolic and GABA contents as well as ACE-inhibitory activity and consistency index of yogurt-like products. Among them, F-GBR96 exhibited the highest phenolic (15.2 mg GAE/100g) and GABA (1.9 mg/100g) concentrations, antioxidant activity (46.9 μg TE/100g) and ACE-inhibition (61.5%) and was well accepted by panellists.

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Section: Discussionmentioning

confidence: 99%

Development of a multifunctional yogurt-like product from germinated brown rice

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2019

LWT

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“…However, increased soaking temperature from 30 to 40°C (6-24 h soaking) slightly reduced the germination rate (p>0.05). It was probably because soaking at higher temperature increased in water content in the seeds resulting in reduction of germination rate [6]. [6] also reported that soaking of Khao Dok Mali 105 at 35°C for 12 h subsequently germination at 25°C for 24 h provided the highest GABA content of germinated brown rice (17 mg/100 g).…”

Section: Effect Of Germination Conditions On Germination Rate Of Paddymentioning

confidence: 96%

“…The germinated seed was considered when the radicle (root) projected at least 1 mm [4]. The germination process conditions directly affect the germinated seed quality; especially in nutritional value and textural properties [6,8,9]. [5] optimized the germination conditions to maximize the phytochemical and antioxidant compounds in Ecuadorian brown rice.…”

Section: Introductionmentioning

confidence: 99%

Effect of soaking and sprouting treatment on germination rate of paddy

et al. 2020

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The aim of this study was to determine the effect of germination process (i.e., soaking time and temperature, germination time, and ultrasound treatment) on the germination rate of germinated paddy. In addition, gamma-aminobutyric acid (GABA) content, and morphology of starch granule of dehulled germinated paddy (germinated brown rice, GB) were characterized. The results showed that extended soaking time from 4 h to 24 h insignificantly increased the germination rate, and increased soaking temperature from 30°C to 40°C had no effect on germination rate (p>0.05). However, extended germination time from 14 h to 48 h significantly improved the germination rate, given soaking time and temperature of 2-8 h at 30°C (p<0.05). Ultrasound treatment for 15 min after 8 h soaking significantly increased the germination rate of 24 h germination, compared with non-ultrasound and ultrasound treatment for 15 min before 8 h soaking. Meanwhile, extended germination time to 48 h, the ultrasound treatment had no effect on the germination rate (p>0.05). The germination process did not affect the morphology of the GB starch granule, compared with brown rice (BR). However, GaBa content of GB (11.67 mg/l00g) was significantly higher than that of BR (1.08 mg/100g) (p<0.05).

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“…The differences between germinated and non-germinated grains have been widely studied in terms of physicochemical and sensorial properties of WBR-derived products ( Table 1). Short-period germination is capable of softening texture, improving palatability, and shortening cooking time as well as reducing anti-nutritional factors (Jiamyangyuen & Ooraikul, 2008;Liang et al, 2008;Sirisoontaralak et al, 2015;Watchararparpaiboon, Laohakunjit, & Kerdchoechuen, 2010).…”

Section: Germinationmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

Cited by 46 publications

References 30 publications

Development of a multifunctional yogurt-like product from germinated brown rice

Development of a multifunctional yogurt-like product from germinated brown rice

Effect of soaking and sprouting treatment on germination rate of paddy

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

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