EFFECTS OF GERMINATION TIME AND DRYING TEMPERATURE ON TEXTURE AND QUALITY OF GABA RICE

摘要：

　　Germinated paddy (GP) has better textural property and higher active components than brown rice.Germination time and drying temperature are very important parameter to GP quality since the microstructure of starch granules is modified during germination and this might affect the drying characteristics and the dried GP quality.Drying characteristics,gamma-aminobutyric acid (GABA) and textural property were therefore investigated.An increase of the germination time from 55 to 68 hours provided more loosely-packed starch granules,lower hardness of cooked GP and higher GABA content.However,the modified microstructure did not show up the difference between drying curves at the fluidized bed drying temperatures of 130 and 150°C because of the rice husk acting as diffusion-resistant layer,but it affected the number of fissured GP after drying significantly.Drying at 150°C could reduce the number of fissured GP significantly.The hardness of cooked GP samples and their GABA contents obtained from both drying temperatures changed insignificantly from that of the shade-dried GP at p ≤ 0.05.

关键词： brown rice germinated paddy drying characteristic fluidized bed gammaaminobutyric acid

作者: T.Chungcharoen S.Prachayawarakorn S.Soponronnarit

作者单位: Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University of T Department of Chemical Engineering,Faculty of Engineering,King Mongkut’s University of Technology Th

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）