Flavor, health and nutritional quality of pre-germinated brown rice

Kayahara, Hiroshi; Tsukahara, Kikuichi; Tatai, Tamara

doi:10.1039/9781847550859-00546

Cited by 42 publications

(41 citation statements)

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“…This free amino acid has also effects on accelerating metabolism in brain, preventing autonomic disorders during presenile or menopausal period, and relieving insomnia (Jakobs et al 1993;Okada et al 2000;Omori et al 1987cited in Komatsuzaki et al 2003Kayahara et al 2001). Further, Ito and Ishikawa (2004) suggested that GABA might have preventive effects on Alzheimer's disease, or help lessen symptoms experienced from this disease and other cerebralrelated disorders, such as amnesia and dementia.…”

Section: Gamma-aminobutyric Acid and Its Effectsmentioning

confidence: 99%

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Germinated brown rice as a value added rice product: A review

2011

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Section: Gamma-aminobutyric Acid and Its Effectsmentioning

confidence: 99%

“…Kayahara et al (2001) showed that, not only existing nutrients are increased but new components are also released from the inner change due to germination. The nutrients which have increased significantly include GABA, lysine, vitamin E, dietary fiber, niacin, magnesium, vitamin B1, and vitamin B6 Kayahara 2001).…”

Section: Nutritional Aspectsmentioning

confidence: 99%

Germinated brown rice as a value added rice product: A review

2011

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“…GABA is primarily an inhibitory neurotransmitter linked to numerous health benefits such as reducing blood pressure, improving sleeplessness, reducing cardiovascular diseases, and diabetes regulation, and it may also limit weight gain (Kayahara et al 2001;Oh and Oh 2004;Roohinejad et al 2009). GABA is primarily an inhibitory neurotransmitter linked to numerous health benefits such as reducing blood pressure, improving sleeplessness, reducing cardiovascular diseases, and diabetes regulation, and it may also limit weight gain (Kayahara et al 2001;Oh and Oh 2004;Roohinejad et al 2009).…”

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confidence: 99%

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

et al. 2015

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Cereal Chem. 93(1):47-52Germinated brown rice is considered a more nutritious and palatable cooked product than conventional brown rice. However, germination usually decreases rice milling yield and alters some physicochemical properties. Parboiling is commonly used to increase milling yield and retain nutrients, but it also changes rice color and texture. The objective of this study was to investigate the effect of parboiling on milling, physicochemical, and textural properties of a medium-grain and a longgrain rice after germination at varying durations. Germinated rice samples of three germination durations were prepared with one germination time before the optimum time at which 70% of rice revealed hull protrusion, the optimum time, and one time after. Germinated rice was then immediately parboiled at 120°C for 20 min and was then immediately dried. The milling, physicochemical, and textural properties of parboiled germinated rice from both cultivars were determined. Parboiling significantly decreased the percentage of brokens, whiteness, and the apparent amylose content and increased g-aminobutyric acid content (GABA) in the nongerminated rice and rice at the first germination duration for both cultivars. Parboiling reduced pasting viscosities for both cultivars, but Jupiter still exhibited higher pasting viscosities than Wells. Cooked parboiled germinated rice was overall softer than nonparboiled rice because of kernel splitting, but Wells remained harder and less sticky than Jupiter. In conclusion, it is beneficial to combine parboiling with germination to enhance nutritional values and improve milling properties without affecting textural properties for both rice cultivars.

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“…The potential health benefits and superior quality of GBR have attracted public attention, and GBR has become a popular healthy food. 85,[97][98][99] However, no investigation is yet available quantifying the contents of tAs and iAs in this type of food and their impact on human health. 85 GBR contains more fiber, the essential amino acid, lysine, and γ-aminobutyric acid (GABA) than conventional BR.…”

Section: Organic Foods and New Fashion Rice Productsmentioning

confidence: 99%