1Ministry of Food Processing Industries, Quality Control LaboratoryProfessor Jayashankar Telangana State Agricultural University, Hyderabad-500 030, Telangana, India
2Department of Foods and Nutrition, College of Community Nutrition, Professor Jayashankar Telangana State Agricultural University, Hyderabad-500 030, Telangana, India
3Indian Council of Agricultural Research, Indian Institute of Rice Research, Rajendranagar-500 030, Telangana, India
*Corresponding Author: Naseerunnisa Mohmmed, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad-500 030, Telangana, India, Email: naseemapandu@gmail.com
Online Published on 01 October, 2022.
Germinated brown rice (GBR) flour recently gained popularity due to its nutritional and health-promoting benefits and is being used as a functional ingredient in formulation of various food products, replacing rice flour. GBR is prepared by soaking brown rice (BR), more specifically, the embryo of brown rice in water to promote grain activation under controlled conditions.
Present study was aimed to develop the GBR flours of MTU 1010 and KNM 118 at various germination hours (0, 12, 24, 36, 48 and 72 hours) and to study the effect of germination on the physical and functional properties of BR and GBR flours.
Our findings revealed that germination showed significant variations in l*, a*, b* and DE* of BR flours of both varieties. Germination significantly decreased the bulk density, tapped density, oil absorption capacity, water activity. Germination also considerably improved the water absorption capacity at 24 hours of germination and foaming capacity of MTU 1010 and KNM 118 GBR flours. BR flour had the least gelation concentration (LGC) of 8% and 6% which increased to 12% and 10% after 24 h germination in MTU 1010 and KNM 118 GBR flours, respectively.
Brown rice, Functional properties, Germinated brown rice flour, Physical properties
