Enhancement of γ-aminobutyric acid in germinated paddy by soaking in combination with anaerobic and fluidized bed heat treatment

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Author list: Thuwapanichayanan R., Yoosabai U., Jaisut D., Soponronnarit S., Prachayawarakorn S.

Publisher: Elsevier

Publication year: 2015

Journal: Food and Bioproducts Processing (0960-3085)

Volume number: 95

Start page: 55

End page: 62

Number of pages: 8

ISSN: 0960-3085

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84929302138&doi=10.1016%2fj.fbp.2015.03.010&partnerID=40&md5=11c1ff6963b975c7c7ba851201e25d0d

Languages: English-Great Britain (EN-GB)

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Abstract

Enhancement of γ-aminobutyric acid (GABA) in germinated grain could be induced via environmental stresses. Soaking in combination with anaerobic treatment (SA) as well as soaking in combination with anaerobic and heat treatment (SAH) are proposed in this work to increase the GABA content in germinated paddy; the results were compared with that obtained via a conventional germination (soaking) method (CS). The quality of germinated rice prepared from paddy (GP) by CS, SA and SAH after shade drying and fluidized bed drying in terms of the GABA content, number of fissured kernels and textural property was also investigated. The results showed that the GP prepared via SAH had the highest GABA content. The GABA contents in GP prepared by CS, SA and SAH increased 15, 25 and 29 times as compared to that of the un-germinated brown rice, respectively. However, SAH resulted in the higher number of fissured kernels as compared with CS and SA. After fluidized bed drying at 150 C, the GABA content in GP did not decrease, but the number of fissured kernels of the fluidized bed dried samples was higher than that of the shade-dried samples. However, the head brown rice yield of the fluidized bed dried samples was higher than that of the shade-dried samples. Hardness and stickiness of the fluidized bed dried samples prepared by the three germination methods were not significantly different; exception held nevertheless for the hardness value of the complete kernels obtained via CS. © 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Keywords

γ-aminobutyric acid