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Production of germinated red jasmine brown rice and its physicochemical properties

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dc.contributor.authorWichamanee Y.
dc.contributor.authorTeerarat I.
dc.date.accessioned2021-04-05T03:33:32Z
dc.date.available2021-04-05T03:33:32Z
dc.date.issued2012
dc.date.issuedBE2555
dc.description.abstractThe 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.
dc.format.mimetypeapplication/pdf
dc.identifier.citationInternational Food Research Journal. Vol 19, No.4 (2012), p.1649-1654
dc.identifier.issn19854668
dc.identifier.other2-s2.0-84870555302
dc.identifier.urihttps://hdl.handle.net/20.500.14740/6850
dc.rights.holderScopus
dc.subject.otherJasminum
dc.titleProduction of germinated red jasmine brown rice and its physicochemical properties
dc.typeArticle
dspace.entity.typePublication
swu.datasource.scopushttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84870555302&partnerID=40&md5=5068697bf0e311a2c5458f6f4edd4c78

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