Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

Abstract

Process for conveniently prepared rice product was improved to enhance its health benefits. Brown aromatic rice (Kao Dawk Mali 105 cultivar) was soaked in water at 25°C and 35°C for 12h and 24h, incubated for 24h and dried. Higher GABA content (15-17mg/100g) was observed in germinated brown rice (GBR) with soaking at 25°C for 24h and 35°C for 12h. Subsequently GBR (soaking at 25°C for 24h) was cooked in boiling water or pressure cooker and dried to produce quick cooking germinated brown rice (QCGBR). Cooking time of QCGBR was reduced to 3.6-4.2 times. Pressure cooking provided lighter QCGBR (. p<0.05) and higher hot paste viscosity, cold paste viscosity and setback than those of boiling, however, panelists could not detect any differences of sensorial quality (. p≥0.05). GABA content significantly reduced after QCGBR development process (. p<0.05). To improve health benefit of the product, GBR was cooked under pressure and kept at chilling temperature for 24h and 48h before drying. Rehydrated QCGBR prepared by chilled storing cooked GBR for 48h had noticeably more resistant starch of 0.74g/100g compared to those of cooked brown rice (0.29g/100g) and cooked GBR (0.36g/100g). © 2014 Elsevier Ltd.