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Author: search.filters.author.Phetpan, KittisakSubject: search.filters.subject.Germinated brown rice

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    The improvement of germination method for producing the germinated brown rice using a water spraying system with a revolved sieve
    (2024-11-01)
    Chungcharoen, Thatchapol
    ;
    Sansiribhan, Sansanee
    ;
    Munsin, Ronnachart
    ;
    Phetpan, Kittisak
    ;
    Fonghiransiri, Surasak
    Water soaking is an important method in germinated brown rice (GBR) production that causes fermentation, leading to an unpleasant smell of GBR. In this research, a water spraying system with a revolved sieve is applied to produce the GBR. The increased speed and time of spray break led to higher moisture content and water absorption. The spray break of 30 min and revolved speed of 15 rpm provided the shortest time to obtain the paddy with a moisture content of 30% (w.b.). The incubation pattern with a revolved sieve and water spray provided the shortest incubation time for 90% germination. When producing the GBR with a water spraying system with a revolved sieve (GBR-WSSRS), it had a lower number of microorganisms compared to the GBR with a water soaking (GBR-WS), leading to higher scores of overall acceptability. However, the GBR-WSSRS had a lower GABA content than the GBR-WS.
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    Non-linear viscoelastic behavior of cooked white, brown, and germinated brown Thai jasmine rice by large deformation relaxation test
    (2017-07-03)
    Sirisomboon, Panmanas
    ;
    Kaewsorn, Kannapot
    ;
    Thanimkarn, Satthawat
    ;
    Phetpan, Kittisak
    Stress relaxation tests at high strain were conducted on scoops of cooked white, brown, and germinated brown Thai jasmine rice using a King Mongkut’s Institute of Technology Ladkrabang test rig. The diameter of the scoop was 35 mm and the height was 10 mm. Non-linear modeling, consisting of four relaxation models, was applied to the data obtained for each type of rice. The modeling methods included Peleg and Normand’s; Yadav, Roopa, and Bhattacharya’s; Jaya and Durance’s; and Myhan, Markowski, and Daszkiewicz’s. The cooked white rice showed greater tenderness compared to the others. The toughness of the three types of cooked rice was not found to be different. The Myhan et al. model was the most accurate in describing the non-linear viscoelastic behavior of all types of cooked rice. The cooked brown rice showed the highest initial decay rate, but the lowest relaxation, lowest elasticity, and greatest viscosity. In contrast, the cooked white rice had opposite characteristics.