Abstract
Germinated brown rice is commonly consumed in Asia for its enhanced nutritional properties such as gamma-aminobutyric acid (GABA) and softer cooked texture. However germination decreases milling yield and alters some physicochemical properties, and most germinated rice studies evaluated medium-grain and aromatic rice cultivars. This study compared the effects of germination duration and parboiling on milling, physicochemical, and textural properties of a medium- (Jupiter) and a long-grain (Wells) rice cultivars. Rough rice was soaked in water at 25°C for 12 hr, and then incubated at 30-34°C for varying germination durations, or combined with parboiling at 120°C for 20 min prior to drying. Germination resulted in an increase in brokens and a decrease in kernel weight for Wells. Parboiling increased milling yield and GABA content but decreased kernel whiteness and pasting profiles for both cultivars. Jupiter was consistently higher in soluble sugars, ash, and GABA content with germination progression compared with Wells. There were no significant changes in gelatinization temperatures and pasting properties between germination durations for parboiled and non-parboiled rice. Germination decreased cooked rice hardness of Wells and cooked rice stickiness of Jupiter for both non-parboiled and parboiled samples. Parboiling increased GABA content and cooked rice softness for both cultivars. The impacts of germination and subsequent parboiling on milling, physicochemical, and textural properties of rice were affected by grain type and germination duration.
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Claims 11
Claim · model-written summary
Germination increased brokens in Wells rice.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination resulted in an increase in brokens and a decrease in kernel weight for Wells”
t0“Rough Rice”
Claim · model-written summary
Germination decreased kernel weight in Wells rice.
- Taxon
- Rice
Oryza sativat0 - Material
- Wellse0
- Treatment
- Germinatione0
- Outcome
- kernel weighte0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination resulted in an increase in brokens and a decrease in kernel weight for Wells”
t0“Rough Rice”
Claim · model-written summary
Parboiling increased milling yield in both cultivars.
- Taxon
- RiceOryza sativat0
- Treatment
- Parboilinge0
- Outcome
- milling yielde0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Parboiling increased milling yield and GABA content but decreased kernel whiteness and pasting profiles for both cultivars”
t0“Rough Rice”
Claim · model-written summary
Parboiling increased GABA content in both cultivars.
- Taxon
- RiceOryza sativat0
- Treatment
- Parboilinge0
- Outcome
- GABA contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Parboiling increased milling yield and GABA content but decreased kernel whiteness and pasting profiles for both cultivars”
t0“Rough Rice”
Claim · model-written summary
Parboiling decreased kernel whiteness and pasting profiles in both cultivars.
- Taxon
- RiceOryza sativat0
- Treatment
- Parboilinge0
- Outcome
- kernel whiteness and pasting profilese0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Parboiling increased milling yield and GABA content but decreased kernel whiteness and pasting profiles for both cultivars”
t0“Rough Rice”
Claim · model-written summary
Jupiter had higher soluble sugars, ash, and GABA content during germination than Wells.
- Taxon
- RiceOryza sativat0
- Material
- Jupitere0
- Outcome
- soluble sugars, ash, and GABA contente0
- Direction
- highere0
- Comparator
- Wellse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Jupiter was consistently higher in soluble sugars, ash, and GABA content with germination progression compared with Wells”
t0“Rough Rice”
Claim · model-written summary
Gelatinization temperatures and pasting properties did not change significantly across germination durations in parboiled and non-parboiled rice.
- Taxon
- riceOryza sativae0
- Treatment
- germination durationse0
- Outcome
- gelatinization temperatures and pasting propertiese0
- Direction
- no significant changese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were no significant changes in gelatinization temperatures and pasting properties between germination durations for parboiled and non-parboiled rice”
Claim · model-written summary
Germination decreased cooked rice hardness in Wells for both parboiled and non-parboiled samples.
- Taxon
- RiceOryza sativat0
- Material
- Wellse0
- Treatment
- Germinatione0
- Outcome
- cooked rice hardnesse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination decreased cooked rice hardness of Wells and cooked rice stickiness of Jupiter for both non-parboiled and parboiled samples”
t0“Rough Rice”
Claim · model-written summary
Germination decreased cooked rice stickiness in Jupiter for both parboiled and non-parboiled samples.
- Taxon
- RiceOryza sativat0
- Material
- Jupitere0
- Treatment
- Germinatione0
- Outcome
- cooked rice stickinesse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination decreased cooked rice hardness of Wells and cooked rice stickiness of Jupiter for both non-parboiled and parboiled samples”
t0“Rough Rice”
Claim · model-written summary
Parboiling increased cooked rice softness in both cultivars.
- Taxon
- RiceOryza sativat0
- Treatment
- Parboilinge0
- Outcome
- cooked rice softnesse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Parboiling increased GABA content and cooked rice softness for both cultivars”
t0“Rough Rice”
Claim · model-written summary
Grain type and germination duration affected the effects of germination and parboiling on rice properties.
- Taxon
- riceOryza sativae0
- Treatment
- germination duratione0
- Outcome
- milling, physicochemical, and textural propertiese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The impacts of germination and subsequent parboiling on milling, physicochemical, and textural properties of rice were affected by grain type and germination duration”
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