scholarly journals Structural and chemical analysis of resistant starch effected by pre‐treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice ( Oryza Sativa )

2021 ◽  
Author(s):  
W Srichamnong ◽  
W Lasukhang
Keyword(s):  
Oryza Sativa ◽  
Chemical Analysis ◽  
Resistant Starch ◽  
Brown Rice ◽  
Storage Condition ◽  
Cooking Methods ◽  
Germinated Brown Rice ◽  
And Storage

scholarly journals Symbiotic and adverse interplay of hypogeal germination periods on brown rice (Oryza sativa): nutrient and non-nutrient characteristics

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Judith Uchenna Chima ◽  
Temitope Omolayo Fasuan
Keyword(s):  
Oryza Sativa ◽  
Benzoic Acid ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Vanillic Acid ◽  
Brown Rice ◽  
Absorption Capacity ◽  
Germinated Brown Rice

AbstractThis study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice (Oryza sativa). Brown rice paddy was subjected to hypogeal germination for 0–72 h using one-factor design-response surface methodology (OFD-RSM) and evaluated for nutrients and non-nutrient characteristics. The results showed that hypogeal germination caused a significant (p < 0.05) change in the proximate composition: protein (9.42–12.36%), fat (0.88–1.38%), ash (1.87–2.50%); anti-nutrients: saponin (2.03–2.22%), oxalate (2.44–3.45 mg/100 g), phytate (6.99–8.81 mg/100 g); functional properties: water absorption capacity, WAC (121.23–147.78%), oil absorption capacity, OAC (121.39–147.26%); antioxidants properties: 2, 2-diphenyl-1-picrylhydrazyl, DPPH (35.30–43.60%), ferric reducing antioxidant power, FRAP (0.054–0.119 mMolFe2+), metal chelating activity, MCA (44.28–52.99%), total phenolic content, TPC (0.623–0.798 mg gallic acid equipvalent per gram (mgGAE/g)), total flavonoid content, TFC (43.47–50.63 mg rutin equivalent per gram (mgRUTIN/g)); and mineral content: calcium (36.0–41.76 mg/100 g), phosphorus (82.53–94.32 mg/100 g), and magnesium (162.70–168.36 mg/100 g). Germination had significant symbiotic effects (linear and quadratic) on the proximate, DPPH, FRAP, MCA, TPC, WAC, OAC, and anti-nutrients. Whereas, adverse effects (linear and quadratic) of germination were noted in total flavonoids and anti-nutrients. Optimum hypogeal germination period of 72.18 h was established and corresponding protein (12.37 g/100 g), fat (1.37 g/100 g), fibre (2.15 g/100 g), moisture (10.07 g/100 g), DPPH (43.66%), FRAP (0.105mMolFe2+), TPC (0.08mgGAE/g), TFC (50.25MgRUTIN/g), WAC (147.99%), OAC (147.29%), Calcium (41.77 mg/100 g), iron (0.207 mg/100 g), zinc (5.89 mg/100 g), phosphorus (94.77 mg/100 g). Phenolic compounds profile of the optimized germinated brown rice showed the presence of gallic acid (2.84 mg/100 g), 4-hydroxy benzoic acid (3.41 mg/100 g), caffeic acid (4.63 mg/100 g), vanillic acid (6.19 mg/100 g), catechin (3.88 mg/100 g), chlorogenic acid (1.93 mg/100 g), ferulic acid (4.16 mg/100 g), and quercetin (1.27 mg/100 g) whereas, the non-germinated rice showed gallic acid (2.05 mg/100 g), 4-hydroxy benzoic acid (2.53 mg/100 g), caffeic acid (4.11 mg/100 g), vanillic acid (6.08 mg/100 g), catechin (3.35 mg/100 g), chlorogenic acid (1.89 mg/100 g), ferulic acid (4.23 mg/100 g), and quercetin (1.29 mg/100 g). Hypogeal germinated brown rice could find application as a functional ingredient in food formulation.

scholarly journals Lipid Profiles in Preliminary Germinated Brown Rice Beverages Compared to Non-Germinated Brown and White Rice Beverages

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 220
Author(s):  
John C. Beaulieu ◽  
Robert A. Moreau ◽  
Michael J. Powell ◽  
Javier M. Obando-Ulloa
Keyword(s):  
Brown Rice ◽  
Value Added ◽  
Green Technologies ◽  
Germinated Brown Rice ◽  
White Rice ◽  
Free Sterols ◽  
Phytosterol Esters ◽  
Health Promoting ◽  
Processing And Storage ◽  
And Storage

Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to increasing the consumption of plant-based beverages, we sprouted unstabilized brown rice, using green technologies and saccharification enzymes for value-added beverages. ‘Rondo’ paddy rice was dehulled, sorted and germinated, and beverages were produced and compared against non-germinated brown and white brewers rice beverages. The preliminary germinated brown rice beverage contained significantly higher concentrations of total lipids, diacylglycerols, triacylglycerols, free sterols, phytosterol esters and oryzanols than both non-germinated brown and white rice beverages. White rice beverages had significantly higher free fatty acids. Significant lipid losses occurred during sieving, yet novel germinated brown rice beverages contained appreciable levels of valuable health-beneficial lipids, which appeared to form natural emulsions. Further pilot plant investigations should be scaled-up for pasteurization and adjusted through emulsification to ameliorate sieving losses.

scholarly journals Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1016
Author(s):  
John C. Beaulieu ◽  
Shawndrika S. Reed ◽  
Javier M. Obando-Ulloa ◽  
Stephen M. Boue ◽  
Marsha R. Cole
Keyword(s):  
Oryza Sativa ◽  
Brown Rice ◽  
Value Added ◽  
Inorganic Arsenic ◽  
Threshold Level ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
Wet Milling ◽  
Germinated Brown Rice ◽  
Green Processing

Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g.

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