International Food Research Journal. Vol 19, No.4 (2012), p.1649-1654
Suggested Citation
Wichamanee Y., Teerarat I. Production of germinated red jasmine brown rice and its physicochemical properties. International Food Research Journal. Vol 19, No.4 (2012), p.1649-1654. Retrieved from: https://hdl.handle.net/20.500.14740/6850
The effects of soaking conditions and anaerobic treatment on the gamma-amino butyric acid (GABA) content in germinated Red Jasmine brown rice (GBR) were investigated in this study. Firstly, GBR was produced by soaking brown rice grains in water at different temperatures (5, 28, 35°C) and soaking times (8, 16, 24 h), then GBR was incubated under nitrogen gas for 12 h. The results showed that GABA content in GBR was highest after soaking for 24 h at 35°C and its content obviously increased when stored under anaerobic condition. The number of microorganisms in the GBR increased during germination but steaming and boiling reduced the microbial load. Germinating altered the proximate composition of GBR and caused noticeable changes in the pasting characteristics.
