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Study on Preparation and Eating Quality of Germinated Polished-rice-with-germ

Author: WuJunNi
Tutor: LiuYongLe
School: Changsha University of Science and Technology
Course: Of Food Science
Keywords: polished-rice-with-germ germination fissuring γ-amino butyric acid eating quality
CLC: S511
Type: Master's thesis
Year: 2011
Downloads: 13
Quote: 0
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Abstract

Germinated rice is a kind of new functional rice deeply processing product. Its nutritional value is high, so it is a kind product of potential development. This paper has selected the polished-rice-with-germ as raw material, verified the processing procedure optimum condition and the content of the main nutrients, and compared and analysed the main aspects of the eating quality.Single factor test was did by using germination ratio as indexes. The influence of the ratio to marinated time、marinated temperature、germinated time and germinated temperature to the germination of germinated polished-rice-with-germ was also investigated. Better conditions determined by single factor test using germination ratio as index were as follows: marinated in 25℃suitably for 16 hours,germinated in 25℃suitably for 20 hours. Based on the single factor test, the optimal germination conditions determined by RSM were as follows: marinated in 25℃suitably for 17 hours,germinated in 25℃suitably for 21 hours. The germination ratio optimized by the method was 91.37 %.A new solution was proposed for the most critical issues of the fissuring germinated polished-rice-with-germ. Better conditions were as follows:①Before the marinated process, rice should be in 25℃and passed those different relative humidity condition for different time: 70% for 4 hours→80% for 10 hours→90% for 8 hours→95% for 3 hours→97% for 10 hours;②After the germinated process, rice should in 20℃and passed those different relative humidity condition for different time: 85% for 11 hours→80% for 11 hours→70% for 14 hours→60% for 16 hours.The determination of the main nutrients indicated those conclusions: the amylase content and phytic acid content of the rice-with-germ were significantly lower than those of the rice-without-germ; the reducing sugar content, GABA content, total flavonoid content and dietary fiber content of the rice-with-germ were significantly higher than those ofthe rice-without-germ. Consequently, the nutritional and functional characteristics had been improved by germination.The main aspects of their eating qualities, including method of cooking rice, cooking characteristics, starch gelatilization characteristic, texture characteristics and sensory evaluation, were compared and analysed. The results showed that the water absorption and swelling power of germinated polished-rice-with-germ were lower than the other three kinds of rice, soluble solid contents and iodine-blue values were higher than others; its breakdown value was lower, and the setback value (SBV) was higher; besides, the hardness of germinated polished-rice-with-germ is lower. The sensory evaluation results demonstrated that the colour, aroma and taste of germinated polished-rice-with-germ were better.

Study on Preparation and Eating Quality of Germinated Polished-rice-with-germ

Abstract

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