Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Department of Food Science and Technology, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India.
J Food Sci. 2024 Jun;89(6):3208-3229. doi: 10.1111/1750-3841.17048. Epub 2024 Apr 18.
In this research, parboiling was carried out at different times (5 and 15 min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties. The results showed that as the parboiling time increased from 5 to 15 min, E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared to GPR. All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15 min. Parboiling altered the properties of GPR due to starch gelatinization. Total essential amino acid and gamma-aminobutyric acid decreased as the parboiling time (5 to 15 min) increased. The germinated parboiled brown rice could create a highly nutritious alternative to regular brown rice as it offers improved texture and cooking qualities.
在这项研究中，对不同巴斯马蒂和非巴斯马蒂品种的发芽稻谷（GPR）进行了不同时间（5 分钟和 15 分钟）的半干法加工。结果表明，随着半干法加工时间从 5 分钟增加到 15 分钟，E 值、灰分含量、总膳食纤维、矿物质含量、烹饪时间和质构特性增加，而 L*值、脂质含量、总淀粉、米汤固形物损失、吸水率、吸油性、泡沫能力、糖谱以及总酚和类黄酮含量下降。与 GPR 相比，除了崩解值外，所有 GPR 的糊化特性都随着半干法加工时间从 5 分钟增加到 15 分钟而增加。半干法加工由于淀粉糊化而改变了 GPR 的性质。随着半干法加工时间（5 分钟至 15 分钟）的增加，总必需氨基酸和γ-氨基丁酸的含量下降。发芽半干法加工糙米可以作为普通糙米的营养替代品，因为它提供了更好的质地和烹饪品质。
