Effects of cyclic cellulase conditioning and germination treatment on the γ-aminobutyric acid content and the cooking and taste qualities of germinated brown rice.

A novel method for producing germinated brown rice (GBR) was developed by cyclic cellulase conditioning and germination treatment. Changes in the γ-aminobutyric acid (GABA) content and the cooking and taste qualities of GBR were analysed. The results indicated GABA accumulation reached its highest level under 50 mg/ml cellulase solution treatment for 90 min followed by 32 h germination at 30 °C. The treatment conditions had no significant influence on the cooking or taste qualities of GBR. Correlation analysis showed the taste value of cooked GBR significantly correlated with hardness, springiness, chewiness, and stickiness. The cyclic cellulase conditioning treatment could contribute to improved cooking and taste qualities of GBR and higher GABA content of GBR compared to the soaking treatment. The cooking and taste qualities of GBR were improved by the degradation of the crude fibre of the cortex and the increase in GBR water absorption rate under cyclic cellulase conditioning.