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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Effect of Germination on the Bio-Functional...

Effect of Germination on the Bio-Functional Components in the Germ-Remaining Polished Rice

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Abstract:

The effects of germination on the bio-functional components in the germ-remaining polished rice have been investigated. The bio-functional components in the raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content and an increase in reducing sugar were observed after germination. The germinated GRPR contains much more bio-functional components (GABA and dietary fiber) than GRPR and brown rice, and slightly less than germinated brown rice. The results also demonstrated that germinated GRPR contained less phytic acid than other three kinds of rice. Consequently, the nutritional value of GRPR had been improved by germination. Germination of GRPR would be a promising processing method to enhance the germinated rice consumption.

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Advances in Chemical Engineering: ICCMME 2011

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Periodical:

Advanced Materials Research (Volumes 396-398)

Pages:

1615-1618

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.396-398.1615

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Online since:

November 2011

Authors:

Xiang Hong Li, Yong Le Liu, Jian Yu, Fa Xiang Wang, Jian Hui Wang

Keywords:

Bio-Functional Component, Germination, Germ-Remaining Polished Rice

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