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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
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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.
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Determination of the gamma-aminobutyric acid content of germinated brown rice by near infrared spectroscopy
(2014-01-01)
Kaewsorn, K.
;
Sirisomboon, P.
Rice rich in gamma-aminobutyric acid (GABA) has been increasing in popularity worldwide, particularly within the commercially important health food market. The aim of this research was to develop a near infrared (NIR) spectroscopic method to evaluate the GABA content of germinated brown rice. Germinated brown rice (GBR) from two groups was used in this study. The first group contained GABA adjusted rice samples produced from germinated rough rice, which had been soaked for 24 h and 48 h and then incubated for 0 h, 6 h, 12 h, 18 h, 24 h, 30 h and 36 h (GBR samples). The second group was the GBR purchased from local markets (MGBR samples). The GABA content of each sample was subsequently determined by high performance liquid chromatography (HPLC). A prediction model for the GABA content was subsequently established using the NIR spectral data in conjunction with partial least square regression (PLSR), which was validated using test set validation. There were three optimal models obtained from GBR samples, MGBR-Khao Dawk Mali 105 samples and MGBR-various varieties. The first model was established using spectral data pre-treated with first derivative + multiple scatter correction and the second and third models were from first derivative + vector normalisation pre-treated spectra. The coefficient of determination (r2), root mean squared error of prediction (RMSEP) and a bias of 0.97-0.98 mg, 0.21-0.52 mg per 100 g dry matter and -0.285-0.067 mg per 100 g dry matter, respectively, were obtained. This is the first report on the application of NIR spectroscopy to evaluate the GABA content of the germinated brown rice, which could prove useful in an industrial applications and consumers. © IM Publications LLP 2014.
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Study on evaluation of gamma oryzanol of germinated brown rice by near infrared spectroscopy
(2014-01-01)
Kaewsorn, Kannapot
;
Sirisomboon, Panmanas
Germinated brown rice (GBR) is rich in gamma oryzanol which increase its consumption popularity, particularly in the health food market. The objective of this research was to apply the near infrared spectroscopy (NIRS) for evaluation of gamma oryzanol of the germinated brown rice. The germinated brown rice samples were prepared from germinated rough rice (soaked for 24 and 48 h, incubated for 0, 6, 12, 18, 24, 30 and 36 h) and purchased from local supermarkets. The germinated brown rice samples were subjected to NIR scanning before the evaluation of gamma oryzanol by using partial extraction methodology. The prediction model was established by partial least square regression (PLSR) and validated by full cross validation method. The NIRS model established from various varieties of germinated brown rice bought from different markets by first derivatives+vector normalization pretreated spectra showed the optimal prediction with the correlation of determination (R2), root mean squared error of cross validation (RMSECV) and bias of 0.934, 8.84 × 10-5 mg/100 g dry matter and 1.06 × 10-5 mg/100 g dry matter, respectively. This is the first report on the application of NIRS in the evaluation of gamma oryzanol of the germinated brown rice. This information is very useful to the germinated brown rice production factory and consumers. © 2014 The Authors.
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Effect of germination time and extrusion temperature on properties of germinated brown rice
(2007-01-01)
Kim, Mi Hwan
;
Tungjaroenchai, Wanna
;
Ryu, Gi Hyung
In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at 30°C. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and 120°C and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of 100°C, and decreased at 120°C. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.

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