Improvement of parboiled brown rice properties using pre-germination process

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dc.contributor.authorKu Rosiyah Yamirudeng
dc.contributor.authorPanyapathk Pinkaew
dc.contributor.authorPakkawat Detchewa
dc.contributor.authorOnanong Naivikul
dc.contributor.correspondenceO. Naivikul; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand; email: fagionn@ku.ac.th
dc.date.accessioned2025-03-10T07:35:06Z
dc.date.available2025-03-10T07:35:06Z
dc.date.issued2022
dc.description.abstractImportance of the work: Germination and parboiling were employed to improve the parboiled pre-germinated brown rice production. Objectives: To improve parboiled brown rice properties using a pre-germination process. Materials & Methods: Pre-germinated brown rice (PGBR) samples were prepared from paddy of Thai rice cultivars: Chai Nat1 (CNT1), Riceberry (RB) and Sun-Pah-Twang1 (SPT1). All samples were soaked in water at 30 ¡C for 12 hr and then incubated at 30 ¡C for 32Ð38 hr. Subsequently, all PGBR samples were parboiled under mild (100 ¡C, 10 min, 0 bar) and severe conditions (120 ¡C, 10 min, 1.05 bar) for comparison, before being dried until the moisture content was less than 12%. Later, all samples were analyzed for their physical, chemical and physicochemical properties. Results: Increased head rice yield and decreased yellowness were significantly affected by severe parboiling, while mild parboiling increased the redness of PPGBR from CNT1and SPT1. Both conditions of parboiling increased the crude protein (9.27Ð10.70%) and lipid (3.69Ð4.64%) contents but decreased the total starch content (80.78Ð81.98%). The alkali spreading score of CNT1 was 5 points (gelatinization temperature (GT) at 70Ð74 ¡C), while both RB and SPT1 had scores of 6 points (GT at 65Ð69 ¡C) under mild and severe parboiling, respectively. All three Thai rice cultivars showed a V-type X-ray diffraction pattern. Scanning electron micrographs confirmed gelatinization of the PPGBR for all three Thai rice cultivars with parboiling. Texture analysis revealed that cooked PPGBR had a lower hardness than cooked PBR for all three Thai rice cultivars. Main finding: Combined severe parboiling with germination improved the PPGBR quality of all rice cultivars. Copyright © 2021.
dc.identifier.citationAgriculture and Natural Resources
dc.identifier.doi10.34044/j.anres.2022.56.3.11
dc.identifier.issn24681458
dc.identifier.scopus2-s2.0-85135583140
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4635
dc.languageEnglish
dc.publisherKasetsart University
dc.rightsAll Open Access; Bronze Open Access
dc.rights.holderScopus
dc.subjectParboiled brown rice properties
dc.subjectParboiling process
dc.subjectPre-germination process
dc.titleImprovement of parboiled brown rice properties using pre-germination process
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85135583140&doi=10.34044%2fj.anres.2022.56.3.11&partnerID=40&md5=8d2973b09fb038c75887fef90c01dffb
oaire.citation.endPage556
oaire.citation.issue3
oaire.citation.startPage547
oaire.citation.volume56
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