Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties

Abstract

Brown rice (BR) and brown rice germinated (GBR) for different times (0 hr, BR; 5 hr, GBR5; 9 hr, GBR9) were high pressure (HP) processed at 200–600 MPa for 10 min. Swelling, rheological, pasting and textural properties, and microstructural changes that are important in the cooking quality of BR flour were investigated. Germination and HP contributed to restricting swelling. The germination treatment induced more severe HP modifications. The 10 min treatment at 400 MPa was found to be the most desirable HP condition. Besides, the germination process reduced the viscosity and hardness, while HP resulted in enhancing them. Further, the setback and break down pasting property values decreased after germination and HP. Changes in starch granule size and flour structure due to germination might be responsible for the different effects of HP among samples. The results from this study can help to design diversified GBR‐based products with enhanced cooking qualities. Practical applications Consumers are interested in brown rice (BR) because of its high nutritive value with multiple bioactive components and leading to health benefits. Basing on a systematic evaluation of germination and high pressure (HP) treatments effects on swelling, rheological, pasting, textural and structural properties of BR flour, this study not only developed new modification methods for promoting rheological behavior of BR flour, but also provided opportunities for better use BR flour as the principal material for developing new food products for particular requirements. Results showed that germination and HP treatment conditions can be selected to obtain flour with desirable characteristics for specific consumer/producer demand.

Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

“…Among all, the saturated and unsaturated fatty acids specifically linoleic, oleic, and palmitic acids epitomized the major quantitative fraction in the brown rice cultivars. The outcomes are in complete agreement with several previous investigations that confirmed palmitic, oleic, and linoleic acid as the chief fatty acids in brown rice (Munarko et al, 2020; Wang et al, 2020). As per the evaluated fatty acid compositions of the brown rice cultivars, linolenic and oleic acids were found to be the dominant unsaturated fatty acids.…”

“…Brown rice does not manifest wholesome proteins, but it contains all the indispensable amino acids vital for maintaining upright fitness and well‐being (Singh et al, 2021). Brown rice is a dehusked paddy that principally entails three sections, that is, 2%–3% embryo, 5%–6% bran, and 92% endosperm (Singh et al, 2018; Wang et al, 2020). Brown rice is nutritionally superior to that of the polished counterpart because it possesses intact bran layers that remain adhered to the kernel.…”

“…In the present scenario, there is a cumulative exigence for brown rice varieties with superior cooking and textural qualities across the globe. The market value and consumer satisfaction are two of the most crucial criteria which are largely dependent on the cooking and textural quality of rice grains (Wang et al, 2020). Scientists have divulged that physical (length, breadth, thickness, volume, surface area, densities, porosity, etc.)…”

High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns

“…Simultaneously, sensory features can be significantly modified after HHP-based combination treatment, thus contributing to develop novel food products with emerging or enhanced features. Regarding grains, combined germination and high pressure treatments have been reported to improve the rheological, pasting, textural, and structural properties of rice flour by adjusting the processing parameters ( 17 , 18 ).…”

Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

“…Although its consumption has an undeniable health-promoting effect, brown rice is not considered suitable as a staple food owing to its hard texture and not easy-tocook characteristic [5]. Germination is regarded as a domestic and economic strategy for reducing the difficulty of cooking as well as for improving the palatability of brown rice [6]. Moreover, targeted analyses have revealed that the germination process notably enhanced the concentration of nutrients and health-prompting compounds in brown rice.…”