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Prediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization
(2024-10-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
;
Thao, Vo Thi Thu
;
Hoang, Pham Thi Minh
The current research aims to predict and optimize process conditions to produce germinated VD20 with a high rate of germination and antioxidant properties. Box-Behnken design (BBD) was used to build models with three factors [soaking time (ST: 4–6 h), germination time (GT: 18–22 h), and germination temperature (33–37 °C)] and three replications. The data set from the BBD experiment was used to create an artificial neural network (ANN) model that estimated the change in responses by variable factors. The ANN model was extremely accurate, with an overall correlation coefficient (R) of 0.9997 and showed the best fit with actual and predicted data. The germination conditions were further optimized using multi-objective RSM, which revealed that the optimal conditions were ST of 5.34 h, GT of 20.78 h, and germination temperature of 35.6 °C. The experimental validation revealed a high level of agreement between the results of the BBD models forecasted and the actual experimental values. The ANN-coupled BBD methodology is a promising hybrid method for modeling, forecasting, and optimizing the impact of process conditions on the quality of germinated grain. In addition, the raw and germinated VD20 rice were analyzed for their techno-functional properties, estimated glycemic index (eGI), and FTIR. Lower peak viscosity, values of breakdown and setback, and phytic acid were found after rice was germinated. The result revealed that high antioxidant content and activity, which were confirmed by the FTIR pattern, and low digestion behaviors (eGI = 64.23) were the attributes of the germinated product. Furthermore, the results of pasting, thermal, swelling power, and solubility showed the wide range of further application of this material, which should receive more consideration in future research.
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INSTANT GERMINATED VD20 RICE CULTIVATED IN VIETNAM: EFFECT OF COOKING CONDITIONS
(2024-01-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
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Thao, Vo Thi Thu
;
Hoang, Pham Thi Minh
Instant rice is ideal for convenient use as a low-moisture, lightweight ration and emergency food in our fast-paced lifestyle. It has a longer shelf life and can be quickly rehydrated. This study examined the impact of various cooking circumstances, such as the ratio of rice to water and the kind and concentration of food additives, on the physical and sensory characteristics of quick germinated VD20 rice. Using the correct ratio of rice to water could decrease the percentage of broken cooked grains, increase porosity and volume expansion, and improve customer satisfaction. The study revealed that germinated VD20 rice cooked with a water-to-rice ratio of 1:2 had superior sensory qualities, as well as an appealing appearance when compared to both cooked and quick rice. Furthermore, the notable impact of food additives, specifically sodium bicarbonate and sodium chloride, on the characteristics of instant rice was noticed. Sodium bicarbonate adversely affects the organoleptic characteristics and causes structural damage and dark yellowing in instant rice. In a theoretical sense, the addition of 0.5% NaCl as a supplement can improve the physical characteristics of rice, resulting in instant rice with a well-formed structure and a higher rate of acceptance compared to the control sample which does not contain any food additives. This study is the first to explore the manufacturing of instant rice from germinated products. It aims to provide fundamental knowledge for future research on utilizing the high nutritional value of these sources and optimizing the production process.
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Study of kinetic model for fungal spore germination under dynamic conditions: Case study on germination of Penicillium expansum spores
(2023-12-01)
Boonruang, Panuluk
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Lerkkasemsan, Nuttapol
The germination of fungal spores under non-isothermal conditions has been studied for several years, however, no mathematical model has been able to describe them suitably. Therefore, in this paper, we developed a new model to clarify the understanding of fungal spore germination under non-isothermal conditions by considering the effects of magnitude of condition change and difference in phase of spore during condition change on kinetic parameters, i.e., the mean rate of germination (μ) and the time that half of spores had germinated (t<inf>h</inf>). To combine both effects into our new model, it was necessary to develop other two new models. The first model was used for estimating the swelling time of spores. The second model was the relationship between t<inf>h</inf> vs μ. After we had completed both models and successfully combined both effects into the new model for fungal spore germination under non-isothermal conditions, the new model was validated against experimental data on germination of Penicillium expansum spores in the literature. The prediction results showed that the new model well described the germination of this fungus under non-isothermal conditions.
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Effects of natural herbicide from tagetes erecta on echinochloa crus-galli (L.) beauv
(2018-01-01)
Wichittrakarn, P.
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Teerarak, M.
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Charoenying, P.
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Laosinwattana, C.
We studied the inhibitory effects of leaves extracts of Tagetes erecta on weed-seed germination and the mechanisms involved. Hydroethanolic crude extract (OR) from Tagetes erecta dried leaves was partitioned into four fractions: hydrolyzed (HY), aqueous (AQ), neutral (NE) and acidic (AE). The inhibitory effects of crude extracts and its fractions were evaluated on germination and seedlings growth of Echinochloa crus-galli (L.) Beauv. The total phenolic and flavonoid contents of each fraction were also determined. Germination and seedling growth were drastically inhibited by HY and AE followed by NE, OR and AQ. The HY and AE fractions had higher concentrations of both phenolics and flavonoids than other fractions. The HY fraction was selected as most potent for development as natural herbicide due to its high yield and strong inhibitory effects. The HY fraction was formulated into a soluble concentrate product (SCT) and its inhibition potential and modes of action were investigated. The SCT drastically inhibited the seed germination of E. crus-galli, inhibiting both imbibition, α-amylase activity and also seedling growth. Cytogenetic bioassays of SCT on root-tip cells of Allium cepa L. showed that it inhibited the mitosis and thereby the cell division. It is likely that a natural herbicide may be developed from the hydrolyzed fraction of a hydroethanolic extract of Mexican marigold leaves.
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Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality
(2016-09-01)
Jongyingcharoen, Jiraporn Sripinyowanich
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Cheevitsopon, Ekkapong
A process for preparing UV-treated cooked germinated brown rice (CGBR) was developed. The UV-C exposure time was varied to study its effect on the shelf life of CGBR at room temperature (RT; 25 ± 2 °C). The germinated brown rice with the highest GABA content was cooked and radiated with UV-C for 30 and 60 min, after which the aerobic plate count was reduced by 0.40 and 0.58 log CFU/g, respectively. Their shelf lives were 1 and 3 days, respectively. The GABA contents of control CGBR, 60-UV-CGBR, and canned CGBR were 7.49, 5.11, and 1.81 mg/100 g dry matter, respectively. The whiteness and hardness of 60-UV-CGBR were not significantly different from those of control CGBR (p ≥ 0.05). These quality attributes were poorer after canning. After storing 60-UV-CGBR at RT for 3 days, the GABA content and whiteness decreased, and the hardness increased significantly. Its quality was however better than that of canned CGBR.
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The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice
(2010-09-01)
Maisont, Suchada
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Narkrugsa, Woatthichai
The changes were studied in the GABA content (gamma aminobutyric acid), chemical composition, total phenolics content and antioxidant capacity from the germination process of Thai waxy paddy rice (RD6). The paddy rice was soaked to about 33% wet basis moisture content and then germinated in the cabinet incubator (28-30°C) for 0, 12, 24, 36, 48 and 60 h. Embryos were cut to determine the GABA content, and the germinated paddy rice was dried at 50°C using a tray dryer, dehusked and ground for analysis. It was found that the germination process significantly (p<0.05) increased GABA, dietary fiber, total phenolics content and antioxidant capacity, while the fat, protein, starch and amylose content trended to decrease slightly. There was little change in the early stage of germination and then a marked increase after 36 h. For the GABA content after soaking, it gradually increased from 80 to 220 mg/100 g embryo fresh weight from 12 to 60 h. Based on the results, germinated paddy rice can be considered as an alternative source of GABA and of dietary fiber content with high total phenolics content and high antioxidant capacity.

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