scholarly journals Effects of Acid Glutamic and Lighting on GABA Content in Germinated Brown Rice

2020 ◽  
Vol 03 (01) ◽  
pp. 11-15
Author(s):  
Huynh Thi Thuy Loan ◽  
Keyword(s):  
Brown Rice ◽  
Germinated Brown Rice ◽  
Gaba Content

Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Nirandorn Chanlat ◽  
Sirichai Songsermpong ◽  
Chulaluck Charunuch ◽  
Onanong Naivikul
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Aminobutyric Acid ◽  
Screw Speed ◽  
Germinated Brown Rice ◽  
Twin Screw ◽  
Feed Moisture ◽  
Gaba Content ◽  
Brown Rice Flour

Pre-germinated brown rice (PGBR) from non-glutinous (KDML 105) and glutinous (RD 10) varieties was produced by a soaking method in cool water at 25°C for 48 h. After germination, increased crude fiber, reducing sugar (P ? 0.05) and the ?-aminobutyric acid (GABA) content (P ? 0.01) and decreased fat were observed. The extrusion was carried out in a twin-screw extruder by a central composite design (CCD) which studied the effect of feed moisture (15.6-22.3%), screw speed (264-434 rpm) and pre-germinated glutinous brown rice flour level (0-63.6%) on the physicochemical properties of extruded snacks (expansion ratio, density, hardness, brittleness, water absorption index (WAI), water solubility index (WSI)) and GABA content. Second-order polynomial models were computed and used to generate surface plots. Increasing the feed moisture increased the density (P ? 0.01) hardness and WAI, and decreased the expansion ratio, brittleness (P ? 0.01) and WSI (P ? 0.05). Increasing the screw speed increased the expansion ratio, brittleness, WAI and WSI, and decreased the density and hardness. Increasing the levels of pre-germinated glutinous brown rice flour increased the expansion ratio (P ? 0.01), brittleness, WSI (P ? 0.01) and the GABA content (P ? 0.01), and decreased the density, hardness (P ? 0.01) and WAI (P ? 0.01), while the feed moisture content and screw speed had no significant effect on the GABA content (P > 0.05). This knowledge can be used in the design of customer-oriented extruded PGBR products.

scholarly journals Study the appropriate conditions to obtain germinated brown rice with high biological activity

2019 ◽  
Vol 57 (3B) ◽  
pp. 116
Author(s):  
Van Anh Luu ◽  
Hang Thanh Nguyen ◽  
Giang Truong Nguyen
Keyword(s):  
Amylase Activity ◽  
Brown Rice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Germinated Brown Rice ◽  
Bioactive Substances ◽  
High Biological Activity ◽  
Germination Process ◽  
Effects Of Ph ◽  
Gaba Content

ABSTRACT – QMFS 2019Germinated brown rice strains contain more bioactive substances than germinated regular rice ones, however germination conditions play an important role in the activity and the content of those substances. The proper germination process provides the optimized active ingredients from rice that can be used for the production of nutritious beverages. In this study, we investigated the effects of pH, temperature and incubation time in microaerobic culture condition on the change of bioactive substances in AnhDao brown rice. The optimal germination condition with pH at 3, temperature of 35 0C and time for 36h release 109.11U/g of the α-amylase activity, 17.22(U/g) of the enzyme glutamate decacboxylase (GAD), 1.38(U/g) of protease, 231.76mg/100g of GABA content and 21.9 (mgGAE/100g) of polyphenol from germinated AnhDao brown rice. In nutrient evaluation, germinated AnhDao brown rice contains 65.53% of starch, 2.49% of lipid, 9.13%of protein, 2.04% of reducing sugar, and 1.26% of ash.Key words: Germinated brown rice, bioactive substances, α-amylase, protease, glutamate decacboxylase (GAD), Gamma aminobutyric acid (GABA).

An Improved Process for High Quality and Nutrition of Brown Rice Production

2010 ◽  
Vol 16 (2) ◽  
pp. 147-158 ◽  
Author(s):  
W. Watchararparpaiboon ◽  
N. Laohakunjit ◽  
O. Kerdchoechuen
Keyword(s):  
Vitamin B1 ◽  
Brown Rice ◽  
Fold Increase ◽  
Nutritional Composition ◽  
Gamma Amino Butyric Acid ◽  
Germinated Brown Rice ◽  
Amino Butyric Acid ◽  
Lipid Contents ◽  
Water Ph ◽  
Gaba Content

Germinated brown rice (GBR) of two popular Thailand varieties, Khao Dawk Mali 105 (KDML 105) and Chainat 1, with improved nutritional composition, was obtained by optimizing water soaking conditions. Different water pH (3, 4, 6 and 8), temperatures (25 °C, 35 °C and 45 °C), and soaking times (12 and 24 h) were tested. Using the response surface methodology (RSM), the best condition for producing GBR of both varieties was soaking in water with pH 6 and temperature of 35 °C for 24 h. It caused a 4- to 5-fold increase in gamma-amino butyric acid (GABA) content which, together with protein and lipid contents, were highest among treatments. Intermediate levels of thiamine (vitamin B1) and phytic acid (IP6) were obtained. In GBR of KDML 105 variety, GABA, vitamin B1 and IP6 contents were 16.48, 0.526 and 501.06 mg/100 g, respectively, while protein and lipid contents were 10.50% and 4.00%, respectively. For Chainat 1 variety, GABA, vitamin B1 and IP6 contents were 14.50, 0.436 and 486.03 mg/100 g, respectively, while protein and lipid contents were 9.80% and 3.99%, respectively. Carbohydrate and amylose contents differed by only less than 1-2% among treatments. Supplemental aeration during water soaking decreased GABA, protein and lipid contents, but increased vitamin B1 and IP6 contents in both varieties. Furthermore, cooked GBR of both varieties had softer texture than cooked ordinary brown rice.

scholarly journals Effect of soaking and sprouting treatment on germination rate of paddy

2020 ◽  
Vol 187 ◽  
pp. 04016
Author(s):  
Natthaporn Chatchavanthatri ◽  
Tiraporn Junyusen ◽  
Pornpimol Moolkaew ◽  
Weerachai Arjharn ◽  
Payungsak Junyusen
Keyword(s):  
Starch Granule ◽  
Germination Rate ◽  
Brown Rice ◽  
Ultrasound Treatment ◽  
Gamma Aminobutyric Acid ◽  
Germinated Brown Rice ◽  
Soaking Time ◽  
Germination Time ◽  
Germination Process ◽  
Gaba Content

The aim of this study was to determine the effect of germination process (i.e., soaking time and temperature, germination time, and ultrasound treatment) on the germination rate of germinated paddy. In addition, gamma-aminobutyric acid (GABA) content, and morphology of starch granule of dehulled germinated paddy (germinated brown rice, GB) were characterized. The results showed that extended soaking time from 4 h to 24 h insignificantly increased the germination rate, and increased soaking temperature from 30°C to 40°C had no effect on germination rate (p>0.05). However, extended germination time from 14 h to 48 h significantly improved the germination rate, given soaking time and temperature of 2-8 h at 30°C (p<0.05). Ultrasound treatment for 15 min after 8 h soaking significantly increased the germination rate of 24 h germination, compared with non-ultrasound and ultrasound treatment for 15 min before 8 h soaking. Meanwhile, extended germination time to 48 h, the ultrasound treatment had no effect on the germination rate (p>0.05). The germination process did not affect the morphology of the GB starch granule, compared with brown rice (BR). However, GaBa content of GB (11.67 mg/l00g) was significantly higher than that of BR (1.08 mg/100g) (p<0.05).

scholarly journals Effect of germination on yield, physico-chemical properties, nutritional composition and GABA content in germinated brown rice

2021 ◽  
Vol 58 (4) ◽  
pp. 496-505
Author(s):  
Naseerunnisa Mohmmed ◽  
Aparna Kuna ◽  
Supta Sarkar ◽  
MM Azam ◽  
Lakshmi prasanna K ◽  
...  
Keyword(s):  
Energy Content ◽  
Pearson Correlation ◽  
Brown Rice ◽  
Chemical Properties ◽  
Nutritional Composition ◽  
Health Food ◽  
Germinated Brown Rice ◽  
Rice Varieties ◽  
Physico Chemical ◽  
Gaba Content

Germinated brown rice (GBR) is an emerging health food that has received attention due to its nutritional composition, especially Gamma Amino Butyric Acid (GABA). The objective of this research was to germinate two brown rice varieties MTU 1010 and KNM 118 at various germination hours (0, 12, 24, 36, 48, 72 hours) to determine the best yield and correlate with the nutritional composition and GABA content. Brown rice soaked in water for 12 hours at 28 ± 2ºC followed by 24 to 36 hours germination was found to have optimum yield (85%) with good nutritional and GABA content. Protein, fat, crude fiber, carbohydrate content and energy content among all samples were highest at 24 hours and 36 hours of germination. Pearson correlation coefficient performed between yield, germination hours and nutritional parameters of both varieties, indicated a positive correlation between germination hours and GABA content in both varieties.

scholarly journals Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

2020 ◽  
Author(s):  
Hadi Munarko ◽  
Azis Boing Sitanggang ◽  
Feri Kusnandar ◽  
Slamet Budijanto
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Brown Rice ◽  
Pasting Properties ◽  
Germinated Brown Rice ◽  
Rice Varieties ◽  
Gaba Content ◽  
Fatty Acid Compositions

Abstract BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

Effects of Water Circulation and Quantity on GABA Content and some Properties of Germinated Brown Rice

2014 ◽  
Vol 931-932 ◽  
pp. 1529-1533
Author(s):  
Sirorat Pilawut ◽  
Winit Chinsuwan
Keyword(s):  
Nutritional Quality ◽  
Rice Variety ◽  
Brown Rice ◽  
Value Added ◽  
Paddy Rice ◽  
Rice Grain ◽  
Rice Seed ◽  
Stagnant Water ◽  
Germinated Brown Rice ◽  
Gaba Content

At germination stage, paddy rice seed produces phytochemicals that are essential for human health. One way of value added concept for rice production is to germinate paddy rice grain to increase nutritional quality before selling. Typical method of soaking paddy grain in stagnant water for 1 to 2 days has been employed for germination. Water flowing through rice grains instead of stagnant may increase its nutritional quality. The objective of this study was to compare 2 methods of grain watering, i.e. soaking in stagnant water and circulating water through grains, on gamma aminobutyric acid (GABA) content and some other properties. The appropriate proportion of water used was also to be evaluated. The Khoa Dok Mali 105 rice variety was chosen for germination tests. The soaking and circulation methods were compared at 8 levels of water quantity i.e. 3, 4, 5, 6, 7, 8, 9 and 10 times of paddy rice by weight. The results showed GABA content of paddy rice under circulation method was higher for all water quantities. The higher the amount of water, the higher the GABA content in both watering methods.

Effect of Soaking and Gaseous Phase Sprout Processing on The GABA Content of Pre-Germinated Brown Rice

2013 ◽  
Author(s):  
N.Komatsuzaki ◽  
K.Tsukahara ◽  
H.Toyoshima ◽  
T.Suzuki ◽  
N.shimizu ◽  
...  
Keyword(s):  
Gaseous Phase ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
Gaba Content

Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 243-248 ◽  
Author(s):  
Jiraporn Sripinyowanich Jongyingcharoen ◽  
Ekkapong Cheevitsopon
Keyword(s):  
Brown Rice ◽  
Germinated Brown Rice ◽  
Gaba Content ◽  
Uv C
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