Study and Design of a Small Germinated Brown Rice Machine for Home

Main Article Content

สุนัน ปานสาคร
ศราวุฒิ สุขนาค
เบญจวรรณ พงษ์ศักดิ์
สุกานดา สนรัมย์


Germinated brown rice product is rich in nutrients and it has gained a great deal of attention. Recently, the low

quality of germinated brown rice product (GRB) was found, which cause lack in controlling process. Besides to consume fresh of GRB gave higher of nutrients than dry of GRB product. Thus resulting in higher qualities of GRB, the aim of this study was to design and construct of a small GRB machine for home. In addition, the optimum process of GRB was also investigated base on the physicochemical properties of GRB product. The capacity of GRB machine was 8-9 kg/day and the cubic size 40x60x40 cm. consisted of bucket, time controller, spray unit, baskets sample and solenoid valves for controlling water on-off. At room temperature condition (27 [plusmn] 2 degree Celsius 60 [plusmn] 5%RH) resulted in good physicochemical properties

when soaked brown rice in water for 4 hr combined with incubate process at the same condition for 20 hr. During the incubation process, water was sprayed every 4 hr interval which showed lowest in growth microorganism, whilst there was 4 times greater for GABA content compared with brown rice. At this condition was observed in good quality of GRB after cooking such as good flavor and soft of texture.

Article Details

How to Cite
ปานสาคร ส. ., สุขนาค ศ. ., พงษ์ศักดิ์ เ. ., & สนรัมย์ ส. . (2010). Study and Design of a Small Germinated Brown Rice Machine for Home. Journal of Engineering, RMUTT, 1, 61–67. Retrieved from
Research Articles


Komatsuzaki N., Tsukahara K,, and Toyoshima H.2007. Effect of Soaking and Gaseous Treatment on GABA Content in Germinated Brown Rice.Journal of Food Microbiology. 78 (2): 556-560.

Kawabata, K., Tanaka, T., Murakami, T., Okada, T.Murai, H., Yamamoto, T., Hara, A., Shimizu, M.,Yamada, Y., Matsunaga, K., Kuno,T., Yoshimi,N., Sugie., S and Mori H. 1999. Dietary prevention of azoxymethane-induced colon carcinogenesis with rice germ in F344 rats. Carcinogenesis.20 (11): 2109-2115.

Oh, S.H, Soh, J.R, and Cha, Y.S. 2003. Germinated brown rice extract shows a nutraceutical effect in the recovery of chronic alcohol-related symptoms.Journal of Medicinal Food. 6 (2): 115-121.

Shigehiro, O. Masakazu, S., Hiroshi, K, and Hiroyuki K. 2000. Apparatus for producing germinated brown rice for food raw material. Patent Abstracts of Japan. JP2000093097.

Maeda, I., Kiribuchi, S. and Nakamura, M., 1987.Digestion of barley starch granules by the combined action of Ol- and B-amylases purified from barley and barley malt. Agricultural and Biological Chemistry. 42 (2): 259-267.

Siriprapa S. 2006. A study of the properties of germinated brown rice and its products. Master Research Study No. FB-06-01. Asian Institute of Technology, Bangkok.

Juliano, B.O. 1982. An international survey of methods used for evaluation of cooking and eating qualities of milled rice. International Rice Research Institute Paper Series, number 77. Manila,Philippines. pp.1-27

Banjong, K. 1986. A back extrusion tester for evaluation cooked rice texture. Master Thesis No. AE 86 -20.Asian Insititute of Technology, Bangkok. Thailand.

Reyes. V.G. and Jindal, V.K. 1989. A small sample back extrusion test for measuring texture of cooked rice. Journal of Food Quality. 13 (2): 109-118.

AOAC. 2000. Official Methods of Analysis. 17ed.AOAC International, Maryland, USA.

Mustafa, A., Aman, P., Andersson, R., Eldin,A.K. 2007. Analysis of free amino acid in cereal

products. Food Chemistry. 105 (1): 317-324.