The improvement of germination method for producing the germinated brown rice using a water spraying system with a revolved sieve
Article Sidebar
Main Article Content
Abstract
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.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Zhang Q, Liu N, Wang S, Liu Y, Lan H. Effects of cyclic cellulase conditioning and germination treatment on the γ-aminobutyric acid content and the cooking and taste qualities of germinated brown rice. Food Chem. 2019;289:232-9.
Patil SB, Khan MK. Germinated brown rice as a value-added rice product: a review. J Food Sci Technol. 2011;48(6):661-7.
Cho DH, Lim ST. Germinated brown rice and its bio-functional compounds. Food Chem. 2016;196:259-71.
Shen LY, Zhu Y, Wang L, Liu CH, Liu C, Zheng X. Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. J Food Sci Technol. 2019;56(5):2737-49.
Tsou SF, Hsu HY, Chen SD. Effects of different pretreatments on the GABA content of germinated brown rice. Appl Sci. 2024;14(13):5771.
Kavyashree NM, Diwan JR, Mahantashivayogayya K, Lokesha R, Naik NM, Shakuntala NM. Germinated brown rice as a potential source of GABA: an inhibitory neurotransmitter. Pharma Innov J. 2021;SP-10(11):2993-6.
Park KB, Oh SH. Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresour Technol. 2007;98(8):1675-9.
Poojary MM, Dellarosa N, Roohinejad S, Koubaa M, Tylewicz U, Gómez-Galindo F, et al. Influence of innovative processing on γ-aminobutyric acid (GABA) contents in plant food materials. Compr Rev Food Sci Food Saf. 2017;16(5):895-905.
Cáceres PJ, Peñas E, Martinez-Villaluenga C, Amigo L, Frias J. Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying. J Cereal Sci. 2017;73:1-9.
Tiansawang K, Luangpituksa P, Varanyanond W, Hansawasdi C. GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content. Food Sci Technol. 2016;36(2):313-21.
Watchararparpaiboon W, Laohakunjit N, Kerdchoechuen O. An improved process for high quality and nutrition of brown rice production. Food Sci Technol Int. 2010;16(2):147-58.
Chungcharoen T, Prachayawarakorn S, Tungtrakul P, Soponronnarit S. Effects of germination process and drying temperature on Gamma-Aminobutyric Acid (GABA) and starch digestibility of germinated brown rice. Dry Technol. 2014;32(6):742-53.
Chungcharoen T, Prachayawarakorn S, Tungtrakul P, Soponronnarit S. Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy. Food Bioprod Process. 2015;94:707-16.
Ding J, Yang T, Feng H, Dong M, Slavin M, Xiong S, et al. Enhancing contents of γ-aminobutyric acid (GABA) and other micronutrients in dehulled rice during germination under normoxic and hypoxic conditions. J Agric Food Chem. 2016;64(5):1094-102.
Ng LT, Huang SH, Chen YT, Su CH. Changes of tocopherols, tocotrienols, gamma-oryzanol, and gamma-aminobutyric acid levels in the germinated brown rice of pigmented and nonpigmented cultivars. J Agric Food Chem. 2013;61(51):12604-11.
Kaosa-ard T, Songsermpong S. Influence of germination time on the GABA content and physical properties of germinated brown rice. Asian J Food Agro-Ind. 2012;5(4):270-83.
Moongngarm A. Influence of germination conditions on starch, physicochemical properties, and microscopic structure of rice flour. International Conference on Biology, Environment and Chemistry; 2010. p. 78-82.
Nishad A, Mishra AN, Chaudhari R, Aryan RK, Katiyar P. Effect of temperature on growth and yield of rice (Oryza sativa L.) cultivars. Int J Chem Stud. 2018;6(5):1381-3.
Kim SH, Jeon YS. Critical seed moisture content for germination in crop species. J Korean Soc Int Agric. 2010;12(3):159-64.
Hussain SZ, Jabeen R, Naseer B, Shikari AB. Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice. Food Biotechnol. 2020;34(2):132-50.
Cornejo F, Rosell CM. Influence of germination time of brown rice in relation to flour and gluten free bread quality. J Food Sci Technol. 2015;52(10):6591-8.
Kim KS, Kim BH, Kim MJ, Han JK, Kum JS, Lee HY. Quantitative microbiological profiles of brown rice and germinated brown rice. Food Sci Biotechnol. 2012;21(6):1785-8.
Sitanggang AB, Joshua M, Munarko H, Kusnandar F, Budijanto S. Increased γ-aminobutyric acid content of germinated brown rice produced in membrane reactor. Food Technol Biotechnol. 2021;59(3):295-305.
Lu ZH, Zhang Y, Li LT, Curtis RB, Kong XL, Fulcher RG, et al. Inhibition of microbial growth and enrichment of γ-aminobutyric acid during germination of brown rice by electrolyzed oxidizing water. J Food Prot. 2010;73(3):483-7.
Oh SH, Choi WG. Production of the quality germinated brown rice containing high γ-aminobutyric acid by chitosan application. Korean Soc Biotechnol Bioeng J. 2000;15:615-20.
Chungcharoen T, Sansiribhanb S, Munsin R, Thuwapanichayanan R, Palamanit A, Sukkeaw P, et al. Influence of germinated brown rice production by water spraying method on its qualities. Curr Appl Sci Technol. 2023;23(3):1-11.
AOAC. Official methods of analyses. Washington: AOAC; 2000.
Banchuen J, Thammarutwasik P, Ooraikul B, Wuttijumnong P, Sirivongpaisal P. Increasing the bio-active compounds contents by optimizing the germination conditions of Southern Thai Brown rice. Songklanakarin J Sci Technol. 2010;32(3):219-30.
Ejebe C, Kwofie EM, Ngadi M. Hydration characteristics of selected varieties of paddy rice from Nigeria. Adv Chem Eng Sci. 2019;9(1):65-75.
Hanucharoenkul P, Theerathanan C, Pongsawatmanit R. Influence of soaking temperature and time on the kinetics of water absorption and pasting properties of glutinous rice. Agric Nat Resour. 2021;55(2):193-200.
Srisang N, Chungcharoen T. Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system. J Cereal Sci. 2019;85:286-94.
Corbineau F. Oxygen, a key signalling factor in the control of seed germination and dormancy. Seed Sci Res. 2022;32(3):126-36.
Yasin M, Andreasen C. Effect of reduced oxygen concentration on the germination behavior of vegetable seeds. Hortic Environ Biotechnol. 2016;57(5):453-61.
Bradford KJ, Côme D, Corbineau F. Quantifying the oxygen sensitivity of seed germination using a population-based threshold model. Seed Sci Res. 2007;17(1):33-43.
Aranha ACR, Ferrari AL, Nascimento FM, Jorge LMM, Defendi RO. Assessment of drying temperature and initial moisture on beans and corn seeds drying kinetics and transport Properties. Sci Plena. 2023;19(4):044201.
National Bureau of Agricultural Commodity and Food Standards, Ministry of Agriculture and Cooperatives. Thai agricultural standard: good manufacturing practices for germinated brown rice (TAS 4404-2012). Bangkok: ACFS; 2012. p. 11. (In Thai)
Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T. Effect of soaking and gaseous treatment on GABA content in germinated brown paddy. J Food Eng. 2007;78(2):556-60.
Shen L, Gao M, Zhu Y, Liu C, Wang L, Kamruzzaman M, et al. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. Innov Food Sci Emerg Technol. 2021;70:102673.
Watanabe M, Maeda T, Tsukahara K, Kayahara H, Morita N. Application of pregerminated brown rice for breadmaking. Cereal Chem. 2004;81(4):450-5.
Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T. Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng. 2007;78(2):556-60.
Srisang N, Prachayawarakorn S, Soponronnarit S, Chungcharoen T. An innovative hybrid drying technique for parboiled rice production without steaming: an appraisement of the drying kinetics, attributes, energy consumption, and microstructure. Food Bioprocess Technol. 2021;14:2347-64.