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

Patil, Swati Bhauso; Khan, Mohammad Aktaruzzaman

doi:10.1007/s13197-011-0232-4

Cited by 193 publications

(149 citation statements)

References 17 publications

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“…Several studies have been carried out on the nutritional characteristic and health benefits of germinated rice (Patil and Khan 2013). The maximum nutritional value available especially γ-amino butyric acid is present in germinating rice at 24 h of incubation (Karladee and Suriyong 2012;Kim et al 2012).…”

Section: Germinated Rice and Its Related Products Have Been Available Inmentioning

confidence: 99%

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (Oryza sativa L.) by Metabolite Profiling

Jom

Lorjaroenphon

Udompijitkul

2016

FSTR

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Section: Germinated Rice and Its Related Products Have Been Available Inmentioning

confidence: 99%

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (Oryza sativa L.) by Metabolite Profiling

Jom

Lorjaroenphon

Udompijitkul

2016

FSTR

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Section: Introductionmentioning

confidence: 99%

“…The rice is considered germinated when the primary root is already visible (Moongngarm and Khomphiphatkul, 2011). A number of studies have shown that germinated rice possesses various pharmacological properties, such antidiabetic, antihyperlipidemia, antioxidant, and anticancer (Mohd Esa et al, 2013;Patil and Khan, 2011;Wu et al, 2013b).Biochemical changes occur during germination of rice which causes softening of the endosperm and an increase in nutrient bioavailability (Islam and Becerra, 2012;Patil and Khan, 2011).Pigmented rice varieties are rice grains with colored pericarp and have been shown to have higher amounts of nutrients and greater antioxidant capacity than ordinary non-pigmented rice (Laokdiluk et al, 2011;Kang et al, 2013). A study conducted by Nam et al (2005) revealed that extracts from pigmented rice brans have anticancer and antimutagenic properties.…”

mentioning

confidence: 99%

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (Oryza sativa L. cv. Superjami and Superhongmi)

Chung

Kang

2016

FSTR

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The effect of germination on the antioxidant capacity of pigmented and non-pigmented rice was investigated.The blackish purple Superjami, reddish-brown Superhongmi, and ordinary non-pigmented brown rice were germinated for 72 h. The germinated rice grains were extracted with 80% methanol and their antioxidant activities and compounds were analyzed. Germination substantially increased the free radical scavenging activity, reducing power, ferrous chelating ability, and superoxide dismutase activity in all the rice samples. The anthocyanin, tannin, phenolic, phytic acid, tocopherol, and tocotrienol contents were markedly higher in germinated rice compared to those of the non-germinated ones. The pigmented varieties exhibited greater antioxidant capacity and higher amounts of antioxidant compounds than the non-pigmented brown rice in both germinated and non-germinated forms. Superjami showed higher antioxidant activities and anthocyanin, phenolic, tocopherol, and tocotrienol contents than Superhongmi. These findings illustrate that germination could increase the antioxidant compounds and enhance the antioxidant capacity of pigmented rice which may be useful as functional foods.Keywords: pigmented rice, germination, antioxidant activity, antioxidant compounds IntroductionGermination has been shown to improve the nutritional value and increase the amount of bioactive compounds in various cereal grains including rice, oat, wheat, and barley (Hubner and Arendt, 2013). It has also been reported that germination could improve the texture and eating quality of brown rice (Wu et al., 2013b). This process involves soaking of the grains in water for a few days to induce slight germination. The rice is considered germinated when the primary root is already visible (Moongngarm and Khomphiphatkul, 2011). A number of studies have shown that germinated rice possesses various pharmacological properties, such antidiabetic, antihyperlipidemia, antioxidant, and anticancer (Mohd Esa et al., 2013;Patil and Khan, 2011;Wu et al., 2013b).Biochemical changes occur during germination of rice which causes softening of the endosperm and an increase in nutrient bioavailability (Islam and Becerra, 2012;Patil and Khan, 2011).Pigmented rice varieties are rice grains with colored pericarp and have been shown to have higher amounts of nutrients and greater antioxidant capacity than ordinary non-pigmented rice (Laokdiluk et al., 2011;Kang et al., 2013). A study conducted by Nam et al. (2005) revealed that extracts from pigmented rice brans have anticancer and antimutagenic properties. Moreover, consumption of pigmented rice has been associated with reduced risk of developing hyperlipidemia and cardiovascular disease (Ling et al., 2001). Due to the high antioxidant potential and functional properties of pigmented rice, new lines of this variety with enhanced biofunctional properties are continuously being developed and produced. In Korea, new pigmented rice varieties, Superjami and Superhongmi, have been recently developed through conventional breedin...

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“…Penelitian tentang beras analog dengan bahan dan proses bervariasi dilaporkan oleh 8,9,10,11,12,13,14,15,16,17 . Pada penelitian ini metode yang digunakan adalah hot extrusion dengan mesin twin screw extruder.…”

Section: Pendahuluanunclassified

Characteristic of Analog Rice Using Hot Extruder Twin Screw

Diniyah¹,

Puspitasari²,

Nafi³

et al. 2017

Jurnal Pasca

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The research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% mocaf 50% corn flour (R) and with propotion 40% mocaf : 50% corn flour: 10% sweet potato (U), triplicated. Parameters lightness, Hue, weighs of 100 grain, weight per grain, bulk density, proximat and organoleptics were analysed. Beras analog R and U have characteristic values of L (Lightness) 33.2-37.0 and Hue (ºH) 96.0-360.9, weighs of 100 grain 3.12-3.52 grams and weight per grain 0.031-0.035 grams, bulk density 0.617-0.639 g/ml, moisture content 11.50-13.73%, ash content 0.69-0.97%, protein 4.22-7.67%, crude fat 0.716-0.725%, carbohydrate 76.90-82.86%, starch 65.39-74.79%, amylose 4.76-4.82%, amylopectin 95.18-95.24% and in vitro digestibility 49.45-51.18%. KARAKTERISTIK BERAS ANALOG MENGGUNAKAN HOT EXTRUDER TWIN SCREWTujuan penelitian ini adalah untuk mempelajari sifat fisik, kimia dan organoleptik dari beras analog berbahan dasar mocaf, tepung jagung dan ubi ungu. Sampel yang digunakan terdiri dari 2 formulasi beras analog menggunakan mocaf 50% : tepung jagung 50% (R) dan mocaf 40% : tepung jagung 50% : tepung ubi ungu 10% (U) yang diulang sebanyak 3 kali dengan parameter yang diuji meliputi kecerahan (L*), Hue (ºH), bobot 100 butir, berat per butir, densitas kamba, proksimat dan organoleptik. Beras analog R dan U memiliki karakteristik yaitu 33,2-37,0 (nilai kecerahan); 96,0-360,9 Hue (ºH); 3,12-3,52 gram (bobot 100 butir); 0,031-0,035 gram (berat per butir); 0,617-0,639 gram/mL (densitas kamba); 11,50-13,73% (kadar air); 0,69-0,97% (kadar abu); 4,22-7,67% (kadar protein); 0,716-0,725% (kadar lemak); 76,90-82,86% (kadar karbohidrat); 65,39-74,79% (kadar pati); 4,76-4,82% (kadar amilosa); 95,18-95,24% kadar amilopektin dan 49,45-51,18% (daya cerna).

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

Abstract: Rice is a staple food for over half of the

Cited by 193 publications

References 17 publications

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (<i>Oryza sativa</i> L.) by Metabolite Profiling

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (<i>Oryza sativa</i> L.) by Metabolite Profiling

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

Characteristic of Analog Rice Using Hot Extruder Twin Screw

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