Instant Porridge from Germinated Brown Rice
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Abstract
Germinated brown rice (GBR) has high nutritional value that related to health benefit. This study investigated the factors effecting the nutritional value in GBR of 2 rice varieties (Khao Dawk Mali 105 and Pathumthani 1). The GBR was processed to instant porridge and the shelf life of instant porridge from GBR was studied. GBR of 2 varieties were prepared by having germination time for 22 and 26 hours (soaking in water for 6 hours then incubated for 16 - 20 hours) in 2 conditions (dark and normal) at 30 °C. The nutritional value in GBR was analyzed e.g. total amino acids, proteins, reducing sugar, phenolic compounds and gamma oryzanol. GBR produced in the dark condition for 26 hours contained more nutritional value than in milled rice and brown rice, containing total amino acids 18 - 19 mg/100 g, reducing sugar 1,003 -1,058 mg/100 g, phenolic compounds 59 - 65 mg/100 g and gamma oryzanol 45 - 56 mg/100 g. Instant porridge from GBR was produced from 2 rice varieties and kept in the room temperature (25-35 °C) to test for sensory taste every month. The instant porridge from GBR of 2 rice varities had shelf life lasted for 5 months.
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References
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