Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, 751 003 India.
J Food Sci Technol. 2011 Dec;48(6):661-7. doi: 10.1007/s13197-011-0232-4. Epub 2011 Jan 22.
Rice is a staple food for over half of the world's population. Germinated brown rice (GBR) is considered whole food because only the outermost layer i.e. the hull of the rice kernel is removed which causes least damage to its nutritional value. Brown rice can be soaked in water at 30 °C for specified hours for germination to get GBR. Soaking for 3 h and sprouting for 21 h has been found to be optimum for getting the highest gamma-aminobutyric acid (GABA) content in GBR, which is the main reason behind the popularity of GBR. The intake of GBR instead of white rice ameliorates the hyperglycemia, boosts the immune system, lowers blood pressure, inhibits development of cancer cells and assists the treatment of anxiety disorders. Germination process could be used as enzymatic modification of starch that affects pasting properties of GBR flour. GBR would improve the bread quality when substituted for wheat flour. It is concluded that GBR has potential to become innovative rice by preserving all nutrients in the rice grain for human consumption in order to create the highest value from rice.
大米是全世界一半以上人口的主食。发芽糙米（GBR）被认为是全谷物，因为它只去除了稻谷的最外层，即稻壳，对其营养价值的破坏最小。糙米可以在 30°C 的水中浸泡指定的时间以发芽得到 GBR。研究发现，浸泡 3 小时和发芽 21 小时是获得 GBR 中最高γ-氨基丁酸（GABA）含量的最佳条件，这也是 GBR 受欢迎的主要原因。摄入 GBR 而不是白米可以改善高血糖、增强免疫系统、降低血压、抑制癌细胞的发展，并有助于焦虑症的治疗。发芽过程可以用作淀粉的酶改性，从而影响 GBR 面粉的糊化特性。用 GBR 替代小麦粉可以改善面包的质量。综上所述，GBR 具有成为创新型大米的潜力，它可以保留大米中的所有营养成分供人类食用，从而从大米中创造出最高的价值。
