Abstract
Four selected white and pigmented Philippine rice cultivars with different amylose content were used to evaluate the effects of germination on the proximate composition, antioxidant property, and eating quality of brown rice (BR). These include the waxy NSIC Rc13 and black rice (Ominio), the low-amylose NSIC Rc160, and the intermediate-amylose red rice (Chor-chor-os). Their cooking time and cooked rice texture before and after germination, as well as the germination capacity of BR, were likewise determined. The germination capacity of pigmented rice samples was higher than that of the white rice samples. For the proximate composition, some parameters were notably affected by germination, while the others remained the same. The ash and fat content of BR samples showed significant reduction after germination, except for the ash content of red rice. Only black rice had a significant increase in crude fiber, while the other cultivars had a significant reduction. Germination had no effect on the protein and carbohydrate content of BR samples. Black rice samples had the highest values of antioxidant properties, except for antioxidant scavenging activity (ASA) where the highest value was obtained in red rice. Total anthocyanin and phenolic content were significantly reduced by about 23 to 40% and 21 to 28%, respectively. On the other hand, the total carotenoid and vitamin E content of all BR samples increased upon germination, though not significantly for some cultivars. Interestingly, the ASA of the pigmented rice samples was improved significantly while the opposite was observed in the white rice samples. Germinated brown rice (GBR) samples had shorter cooking time and much softer cooked rice compared with BR samples. Germination also considerably enhanced the majority of the sensory properties of BR samples. The study concluded that germination is a simple way to improve the cooking and eating quality of BR with minimal effects on its nutritional and antioxidant properties.
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Claims 14
Claim · model-written summary
Pigmented rice had greater germination capacity than white rice.
- Taxon
- Oryza sativa L.
Oryza sativat0 - Material
- pigmented rice samplese0
- Outcome
- germination capacitye0
- Direction
- highere0
- Comparator
- white rice samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The germination capacity of pigmented rice samples was higher than that of the white rice samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination significantly reduced ash and fat content in brown rice, except ash in red rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- germinatione0
- Outcome
- ash and fat contente0
- Direction
- reductione0
- Qualifier
- except for the ash content of red ricee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ash and fat content of BR samples showed significant reduction after germination, except for the ash content of red rice.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination significantly increased crude fiber in black rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Material
- black ricee0
- Treatment
- Germinationt0
- Outcome
- crude fibere0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Only black rice had a significant increase in crude fiber, while the other cultivars had a significant reduction.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Other rice cultivars had significantly reduced crude fiber after germination.
- Taxon
- Oryza sativa L.Oryza sativat0
- Material
- other cultivarse0
- Treatment
- Germinationt0
- Outcome
- crude fibere0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Only black rice had a significant increase in crude fiber, while the other cultivars had a significant reduction.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination did not change protein and carbohydrate content of brown rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- Germinatione0
- Outcome
- protein and carbohydrate contente0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination had no effect on the protein and carbohydrate content of BR samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Black rice had the highest antioxidant properties except antioxidant scavenging activity.
- Taxon
- Oryza sativa L.Oryza sativat0
- Material
- Black ricee0
- Outcome
- antioxidant propertiese0
- Direction
- higheste0
- Qualifier
- except for antioxidant scavenging activity (ASA)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black rice samples had the highest values of antioxidant properties, except for antioxidant scavenging activity (ASA) where the highest value was obtained in red rice.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Red rice had the highest antioxidant scavenging activity.
- Taxon
- Oryza sativa L.Oryza sativat0
- Material
- red ricee0
- Outcome
- antioxidant scavenging activity (ASA)e0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“antioxidant scavenging activity (ASA) where the highest value was obtained in red rice”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination significantly reduced total anthocyanin content by about 23 to 40%.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- Germinationt0
- Outcome
- Total anthocyanine0
- Direction
- reducede0
- Value
- 23 to 40%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total anthocyanin and phenolic content were significantly reduced by about 23 to 40% and 21 to 28%, respectively.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination significantly reduced phenolic content by about 21 to 28%.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- Germinationt0
- Outcome
- phenolic contente0
- Direction
- reducede0
- Value
- 21 to 28%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total anthocyanin and phenolic content were significantly reduced by about 23 to 40% and 21 to 28%, respectively.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Total carotenoid and vitamin E content increased with germination, although not significantly in some cultivars.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- germinatione0
- Outcome
- total carotenoid and vitamin E contente0
- Direction
- increasede0
- Qualifier
- though not significantly for some cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the total carotenoid and vitamin E content of all BR samples increased upon germination, though not significantly for some cultivars.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination significantly improved antioxidant scavenging activity in pigmented rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Material
- pigmented rice samplese0
- Treatment
- Germinationt0
- Outcome
- ASAe0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the ASA of the pigmented rice samples was improved significantly while the opposite was observed in the white rice samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination reduced antioxidant scavenging activity in white rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Material
- white rice samplese0
- Treatment
- Germinationt0
- Outcome
- ASAe0
- Direction
- oppositee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the ASA of the pigmented rice samples was improved significantly while the opposite was observed in the white rice samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germinated brown rice cooked faster and was softer than brown rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- Germinated brown rice (GBR)e0
- Outcome
- cooking time and much softer cooked ricee0
- Direction
- shortere0
- Comparator
- BR samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germinated brown rice (GBR) samples had shorter cooking time and much softer cooked rice compared with BR samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Claim · model-written summary
Germination enhanced most sensory properties of brown rice.
- Taxon
- Oryza sativa L.Oryza sativat0
- Treatment
- Germinatione0
- Outcome
- sensory propertiese0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination also considerably enhanced the majority of the sensory properties of BR samples.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
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