Effect of Germination on Physico-chemical Properties of Rice Varieties

Physicochemical and Cooking Properties of Rice (Sambha masuri) Individually Fortified with Iron, Zinc and Calcium

“…Length, shape and weight are important to determine the size of the grain whereas a ratio of length-breadth is required to know the types of grain shape. These observations were on par with the findings of Hiremath and Kasturiba (2018) and Prakash et al, (2019). Bulk density is an important parameter for storage quality as well as to indicate purity of the grain because presence of light foreign materials reduces density and purity of the grain (Prakash et al, 2019).…”

“…Among the treatments, fortified germinated brown rice (treatment 3 and 4) had lower bulk density compared to fortified non-germinated brown rice (treatment 1 and 2). This may be attributed to leaching out of solids during germination (Hiremath and Kasturiba, 2018).…”

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

“…Despite limited knowledge in pasting viscosities of flour in early harvest grain, those viscosities of germinated grain are well documented, in which the viscosities were significantly lower in germinated grain than in mature grain. While most studies (Kim et al, 2012; Moongngarm, Moontree, Deedpinrum, & Padtong, 2014; Watchararparpaiboon et al, 2010) found similar pasting temperature in mature grain and germinated grain, a few studies reported about the decrease (Hiremath & Kasturiba, 2018) and increase (Li, Oh, Lee, Baik, & Chung, 2017) in pasting temperature after germination. Chao et al (2021) found a slight increase in pasting temperature, and the pasting viscosities (final, peak, and setback) further decreased with an increased germination level.…”