Effect of soaking and sprouting treatment on germination rate of paddy

Abstract

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).

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

“…In this current research, the germination rates were 96.33 ± 0.58%, consistent with Chatchavanthatri et al. (2020). Table 1 tabulates the total rice yield (TRY), head rice yield (HRY), and fissured grain (FG) of dehusked BR, GBR, and PGBR.…”

“…The measurement of germination rate followed Chatchavanthatri et al. (2020), and the germinated paddy was the paddy seed whose radicle protruded at least 1 mm (Umnajkitikorn et al., 2013). The germinated paddy was then divided into two groupings: first and second groupings.…”

Influence of Germinated Brown Rice Production by Water Spraying Method on Its Qualities

“…The HRY value of the GBR was lower than that of the brown rice because of morphology modification in GBR. The starch granules in GBR were packed loosely, resulting in less compaction and weaker kernel strength [25]. There were significant differences between the Sprayed-GBR and Soaked-GBR samples in terms of the GABA content and percentage of fissured kernels.…”

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals

“…In fact, new cavities begin to form in the matrix only when an adequate a w is reached, accelerating the hydration process. For the above-mentioned reason, LFUS treatments are more effective when applied on pre-soaked kernels [38] . The relative extent of direct and indirect effects on the kernels varies according to the species [29] .…”