Interntionl Food Reserch Journl 19(4): 1649-1654 (2012) Journl homepge: http://www.ifrj.upm.edu.my Production of germinted Red Jsmine brown rice nd its physicochemicl properties 1 Wichmnee, Y. nd 2* Teerrt, I. 1 Deprtiment of Food Science, Fculty of Science, Burph University, Bngsen, Chonburi 12120 Thilnd 2 Fculty of Agriculturl Product Innovtion nd Technology, Srinkhrinwirot University, Bngkok 10110 Thilnd Article history Received: 29 April 2012 Received in revised form: 25 June 2012 Accepted:27 June 2012 Keywords Germinted brown rice γ-minobutyric cid nerobic storge red romtic rice Abstrct The effects of soking conditions nd nerobic tretment on the gmm-mino butyric cid (GABA) content in germinted Red Jsmine brown rice (GBR) were investigted in this study. Firstly, GBR ws produced by soking brown rice grins in wter t different tempertures (5, 28, 35 o C) nd soking times (8, 16, 24 h), then GBR ws incubted under nitrogen gs for 12 h. The results showed tht GABA content in GBR ws highest fter soking for 24 h t 35 o C nd its content obviously incresed when stored under nerobic condition. The number of microorgnisms in the GBR incresed during germintion but steming nd boiling reduced the microbil lod. Germinting ltered the proximte composition of GBR nd cused noticeble chnges in the psting chrcteristics. All Rights Reserved Introduction Brown rice is the whole grin rice obtined from unpolished rice. It is n excellent source of nutrients such s protein, dietry fibre, ft, minerls nd vitmins (Ohtsubo et l., 2005). Moreover, brown rice contins the phytochemicls such s tocopherol, tocotrienol, oryznol nd ferulic cid (Tin et l., 2004; Miller nd Engel, 2006; Li et l., 2009). The functionl properties of brown rice seed cn be improved through the process of germintion. Germinted brown rice is obtined by soking the seed of brown rice in wter. After hydrtion, the seed hs metbolic chnge nd reserved mterils were broken down into metbolizble molecules by different enzymes. For exmple, endosperm strch ws hydrolyzed by lph-mylse into sugrs which provide the energy for the growth of roots (Smn et l., 2008). Storge proteins were decomposed into mide vi the ction of proteolytic enzymes nd used s nitrogen source for embryo growth of rice seedling (Komtsuzki et l., 2007). Moreover, proteins cn brekdown into mino cids especilly glutmic cid which cn be chnged into GABA vi the glutmte decrboxylse (GAD) enzyme (Myer et l., 2009). GABA is non-protein mino cid tht functions s neurotrnsmitter in the brin nd directly ffects the personlity nd the cpbility of person to mnge stress (Shihs nd Ythm, 1998.). It cn lso help in the reduction of hypertension nd inhibits development of cncer cells (Okd et l., 2000; Ptil nd Khn, 2011). Severl works hve reported on the production of germinted brown rice. The ccumultion of GABA during germintion depended on the vrieties of rice, ph of soking wter, soking time nd temperture (Komtsuzki et l., 2007; Chroenthikij et l., 2010;Wtchrrprpiboon et l., 2010). The increse in the GABA content during soking is due to the ction of GAD tht trnsforms glutmic cid to crbon dioxide nd GABA. Moreover, under soking condition, the respirtion rte of plnt tissue is reduced nd some metbolisms re suppressed. Such stress my contribute to the ccumultion of GABA (Rhodes et l., 1986). There re number of literture reports on producing germinted rice from brown rice. However, there re few literture reports on red rice. Red romtic rice is vriety of Thi rice (Oryz Stiv L.) tht is red in color nd hs high mount of phenolic compounds which show high ntioxidnt ctivity (Vichpong et l., 2010). Most of the rice consumed worldwide is white rice, while the Red brown rice is not preferred becuse of its hrd texture. The process of soking nd germintion could be used to improve orgnoleptic qulities nd enhnce the bioctive substnces of brown rice (Ohtsubo et l., 2005). There is one problem tht occurs in the process *Corresponding uthor. Emil: teerrt@swu.c.th
1650 Wichmnee et l./ifrj 19(4):1649-1654 of germinting brown rice from sfety point of view nd tht is the microbil contmintion during soking (Bndr et l., 1991; Ohtsubo et l., 2005). To reduce the microorgnisms in germinted brown rice, tretments such s heting, steming, nd drying could be used (Komtsuzki et l., 2007). In this study the effect of steming, ethnol nd boiling tretment fter soking stge on the reduction in the microbil lod of germinted brown rice is investigted. As these techniques re of low cost, they cn be used s n lterntive method for the preprtion of germinted brown rice in the household nd smll scle production. Germintion ltered the chemicl composition of germinted brown rice nd lso ffected the psting chrcteristics (Smn et l., 2008; Mohn et l., 2010). Knowledge of some of the physicochemicl properties nd chemicl contents of germinted brown rice could be useful for ppliction in food products. In the present study, the reltionship between the germintion conditions nd the mount of GABA nd chemicl contents ws investigted. The microbil qulity nd psting property of germinted brown rice were lso exmined. Mterils nd Methods Thi rice (Oryz stiv L.), Red romtic brown rice, ws collected from the rice mill in S Kew province, Thilnd. The regents used were of nlyticl grde. Preprtion of germinted brown rice by soking nd nerobic incubtion Red romtic brown rice ws sterilized using 0.1% sodium hypochlorite for 0.5 h nd rinsed with tp wter. Then brown rice ws soked in sterile wter (1:3 w/v) t different tempertures (5, 28, 35 o C) nd times (8, 16 nd 24 h) with the wter being chnged every 6 h. After soking, the grins were plced on moist filter pper in covered glss dishes nd kept t room temperture in the drk for 24 h. Germinted brown rice ws dried with try dryer t 50 o C until moisture content ws less thn 13%. Dried germinted brown rice ws then ground, sieved through 100 mesh screen nd kept t 4 o C for GABA nlysis. The soking condition tht gve the highest GABA content ws selected for further study. Soking combined with nerobic tretment (dpted from Chung et l., 2009) ws crried out. The brown rice ws steeped in the selected soking condition chosen from the previous step nd then plced in 250 ml flsk tht ws purged with nitrogen gs for 2 min. The flsk ws covered tightly nd kept in drk room t 28 + 2 o C for 12 h. Germinted brown rice ws dried, ground nd kept for GABA nd further nlysis. Tretment of germinted brown rice by steming, ethnol nd boiling to reduce microorgnisms To reduce the microorgnisms in germinted brown rice, tretment by steming, ethnol nd boiling were used (Komtsuzki et l., 2007). Germinted brown rice (100 g) ws stemed for 20 min nd then soked in 70% (v/v) ethnol solution for 3 min. The grins were boiled for 5 nd 10 min fter steming nd soking. The smples were further nlysed for totl microbiologicl chrcteristics. Microbiologicl nlysis The germinted brown Red romtic rice smples were nlysed for totl plte count nd yest nd mold count ccording to stndrd procedures (AOAC, 2000). Smples were septiclly removed nd trnsferred to sterile blender jr. The erobic plte counts were determined s follows: one grm of smple ws blended in 9 ml of phosphte buffer. Seril dilutions were trnsferred in the plte count gr (PCA) medi (0.1 ml/plte). The colonies were counted fter incubtion t 35 o C for 48 h nd expressed in CFU/g. Yests nd molds were mesured by the sme procedure using potto dextrose gr insted of PCA. Proximte composition nlysis Brown rice (control) nd germinted brown rice were nlyzed for moisture, protein, ft, sh nd crude fibre contents by the AOAC (2000) method. GABA content ws determined by the method of Wtchrrprpiboon et l. (2010). Briefly, 70% (v/v) ethnol solution (30 ml) ws dded to germinted brown rice powder (3.0g). The queous lyer contining GABA ws obtined through centrifugtion (8000 g, 4 o C, 5 min). The extrction ws repeted twice nd the collected superntnt ws evported under vcuum t 40 o C. The mixture of solution (0.2 M borte buffer, 0.2 ml: 6% phenol regent, 1 ml) ws dded to the concentrted extrct (0.1 ml). Then 0.4 ml of 7.5% sodium hypochlorite ws dded, nd boiled for 10 min. The smple ws immeditely cooled for 5 min nd mesured the opticl density t 630 nm. Clibrtion curve of stndrd GABA (Sigm, St. Louis, USA) were prepred t different concentrtion nd used to determine the concentrtion of GABA in smples. Psting viscosity The psting viscosity of brown rice nd the
Wichmnee et l./ifrj 19(4):1649-1654 1651 germinted brown rice flours ws determined using Rpid Visco Anlyzer (RVA-4D, Newport Scientific, Nrrbeen, Austrli). Flour slurry t concentrtion of 8% (w/w) ws heted from 50 to 95 C t the rte of 13 C/min, mintined t 95 C for 2.7 min, nd then cooled to 50 C t the sme rte. Sttisticl nlysis All experiments were crried out using three smples nd three replictes of ech smple were nlyzed. The results were subjected to nlysis of vrince (ANOVA). Mens were compred by Duncn s multiple rnge test (DMRT). Difference between control nd germinted brown rice ws evluted by pired t-test. A level of significnce of 0.05 ws used. Results nd Discussion GABA content of Red Jsmine brown rice GABA contents of germinted Red romtic brown rice soked t different conditions re presented in Tble 1. The GABA content of brown rice grin ws 6.05 mg/100 g nd it rnged from 6.32 to 41.02 mg/100 g fter soking t different conditions. This result indicted tht soking condition contributes to the increse in GABA content. Similr results hve been reported for germinted rice grins with different vrieties (Sikus et l., 1994; Komtsuski et l., 2007; Wtchrrprpiboon et l., 2010). The ccumultion of GABA during wter soking my be due to the ction of glutmte decrboxylse (GAD), which ws grdully incresing during wter soking nd converts glutmte to GABA (Lui et l., 2005; Komtsuski et l., 2007). The GABA content slightly incresed fter 8 nd 16 h of germintion nd it significntly incresed fter 24 h soking (Tble 1). The highest GABA content ws 41.02 mg/100g fter 24 h soking t 35 o C, which ws bout 7 times higher thn tht of ntive brown rice. A similr result ws observed by Wtchrrprpiboon et l. (2010) who reported tht GABA contents of brown Thi rice (Chint 1 nd Kho Dwk Mli 105) were highest fter soking rice grins in wter t temperture of 35 o C for 24 h. Few reserchers hve studies the effect of soking tempertures on GABA content of cerels (Chung et l., 2009; Wtchrrprpiboon et l., 2010). In this study, the experiment ws crried out t tempertures of 5, 28 nd 35 o C. GABA content ws ffected by the soking temperture. Higher soking temperture hd more pronounced effect on GABA content when compred to lower soking temperture. Soking t low temperture (5 o C) did not significntly incresed Tble 1. GABA content of brown rice grins prepred from vrious soking conditions Ech vlue is the verge of three replictes. Men vlues followed by the sme letter in the sme column re not significntly different (p > 0.05) b GRB = germinted brown rice Tble 2. GABA content of brown rice grins with nd without nerobic tretment Men vlues ± SD of triplicte mesurements. Men vlues followed by the sme letter in the sme column re not significntly different (p > 0.05) GABA content (p > 0.05) with soking time. Chung et l. (2009) reported tht low temperture (5 o C) ws optiml temperture to produce GABA in brley grins, while Wtchrrprpiboon et l. (2010) suggested tht optiml soking temperture of rice grins ws 35 o C. This could be due to the different grin types. As rice GAD hs n optimum temperture t 40 o C (Zhng et l., 2007), soking t 35oC temperture would enhnce its ctivity nd result in more GABA production. The effect of nerobic tretment on the GABA content in germinted brown rice is shown in Tble 2. The GABA content ws incresed fter incubtion under nerobic conditions. This result is similr to tht reported for Jponic brown rice grins nd brley grins (Komtsuzki et l., 2007; Chung et l., 2009). GABA ccumultion in plnt tissues is induced in response to certin forms of stress such s het shock (Myer et l., 1990), wter stress (Rhodes et l., 1986), cold shock, drkness nd mechnicl mnipultion (Wllce et l., 1984) nd hypoxi (Aurisno et l., 1995). In this experiment, the increse in GABA during nerobic tretment my be result of hypoxic stress. In the bsence of oxygen, the intrcellulr ph reduced nd thus stimulting GAD ctivity nd elevted the GABA level (Crwford et l., 1994). Effect of steming, ethnol nd boiling tretment on microbil lod of germinted brown rice The erobic totl plte count (TPC) s well s yest nd mold of germinted brown rice were evluted in order to confirm the sfety of germinted brown rice. The effectiveness of disinfection by steming, ethnol nd boiling ws investigted nd the results
1652 Wichmnee et l./ifrj 19(4):1649-1654 Tble 3. Microbiologicl qulity of GBRT treted by vrious tretments GBRT = germinted brown rice treted with nerobic condition b ND = No molds or yests were detected Tble 4. Proximte compositions of brown rice nd GBRT * GBRT = germinted brown rice treted with nerobic condition,b Men vlues followed by the sme letter in the sme row re not significntly different (p > 0.05) re shown in Tble 3. TPC incresed bove 106 CFU/g fter soking t 35 o C for 24 h nd incubted in nerobic tretment for 12 h. After steming for 20 min nd soking in ethnol for 3 min, TPC decresed from 106 to 104 CFU/g. Boiling for 5 to 10 min reduced the microbil content from 104 to 103 CFU/g. Yest nd mold were not detected in brown rice nd germinted brown rice smples. A combintion of steming (20 min) nd ethnol tretment completely eliminted vible orgnisms in Jponic germinted brown rice (Komtsuzki et l., 2007). However, the microorgnism found in the present study did not exceed permitted limits estblished by Thi Community Product Stndrd (TCPS) guidelines set by Thi Industril Stndrds Institute, Thilnd which provided the cceptble limit of less thn 1x104 nd 100 CFU/g of TPC nd yests nd molds, respectively (TCPS, 1068/2548). It is suggested tht septic process nd sterile tretment should be pplied in order to improve the microbiologicl qulity of germinted brown rice. Proximte composition Proximte composition of germinted Red romtic brown rice is shown in Tble 4. It ws found tht the germintion process cused n increse in protein nd crude fiber contents but decrese in crbohydrte, ft nd sh contents of brown rice. During germintion, the decrese in totl protein content is simultneous with increse in mino cid content cused by the proteolysis (Veluppilli et l., 2009, Mohn et l., 2010). However, in this study we found tht protein content ws incresed fter germintion. The increse in totl protein content during germintion my be due to the synthesis of enzyme proteins which rpidly trnsform free mino cids to form new protein compounds (Bu et l., 1997). Ft content ws decresed in germinted brown rice. Similr results were obtined by Mohn et l. (2010), Moongngrm nd Setung (2010). This could be explined by ft being hydrolyzed during germintion to produce the energy for seed growth. The sme trends were found in the level of crbohydrte content. The decrese of crbohydrte in germinted brown rice is due to the strch degrdtion presumbly being involved in the ction of severl enzymes such s α-mylse, β-mylse nd invertse (Ohtsubo et l., 2005; Mohn et l., 2010). These enzymes hydrolyze strch into smller molecules such s dextrin, glucose nd fructose to provide energy for seed growth nd lso produced sweet flvor in germinted brown rice (Ohtsubo et l., 2005) Ash content ws slightly incresed in germinted brown rice but did not significntly different (p > 0.05). Ash content in this study ws close to those reported by Mohn et l. (2010) nd Moongngrm nd Setung, (2010), who found vlues of sh of brown rice (Indic) rnging from 1.60 to 2.06%. Those uthors lso reported the sme finding tht sh content incresed in germinted brown rice. It is of interest tht crude fiber in germinted brown rice incresed from 2.07 to 4.55%. This result ws similr to tht of Jung et l. (2005), Ohtsubo et l. (2005) nd Lee et l. (2007) which reported tht the increse of fiber my result from the formtion of primry cell wlls, through n increse in pectic substnce in the middle lmell. The results of this study in ddition to the findings of incresed GABA content my lso suggest tht germinted brown rice is beneficil to people who suffer from chronic diseses nd obesity problems. For exmple, decrese in crbohydrtes is good for dibetes ptients, while n increse in fiber nd decrese in ft content is good for people with crdiovsculr disese. Psting chrcteristics Viscosity chnge during psting could be useful for the prediction of food product qulity. The psting chrcteristics of the both ntive (control) nd germinted brown rice flours (GBRF) during heting, cooking nd cooling were investigted nd results re shown in Figure 1. Psting profiles of germinted brown rice flours were considerbly different from the control. Although psting temperture of control nd GBRF were unffected by germintion (Tble 5),
Wichmnee et l./ifrj 19(4):1649-1654 1653 Tble 5. Psting properties of brown rice nd GBRF GBRF could be used to prepre more nutritious food products but their formultion should be optimized to ensure desirble qulities nd sensory cceptbility. Conclusions * GBRF = germinted brown rice flour treted with nerobic condition Men vlues ± SD of triplicte mesurements Figure 1. Psting profiles of ntive brown Red Jsmine rice (A) nd germinted brown Red Jsmine rice (B) smples recorded in Rpid Visco Anlyzer GBRF hd lower pek viscosity (30.83 RVU) thn the control (84.16 RVU). Likewise, the brekdown viscosity, finl viscosity nd set bck were lso lower for GBRF thn control. Similr chnges in psting profile by germintion hve been reported (Mohn et l., 2010; Wtchrrprpiboon et l., 2010). A reduction in psting viscosity of GBRF is becuse the endogenous enzymes such s α-mylse, β-mylse, limit dextrinse nd α-glucosinse in rice re ctivted during germintion nd convert strch into smller molecules (Mohn et l., 2010). The brekdown viscosity is relted to the rigidity of swollen grnules to dmge when the strch pste is heted nd stirred. The low brekdown viscosity of GBRF indicted the instbility of viscosity during the het processing of strch. The setbck nd finl viscosity re indictive of the retrogrdtion tendency tht relted to the structure of mylose nd mylopectin. The low set bck of GBRF my be ttributed to the low vlue of mylose content during germintion, where the hydrolysis of strch occurred. GBRF could be used to retrd stling of bkery products, especilly bred due to the low setbck property (Wtnbe et l., 2004). The overll psting profile of GBRF indictes tht during germintion the properties of strch ltered to some extent nd thus it will ffect the qulity of food products. The study by Chroenthikij et l. (2010) demonstrted tht it is fesible to substitute whet flour with up to 30% GBRF in bred formultion but the bred hd lower lof volume nd greter hrdness thn the whet bred. In ddition, substitution of GBRF for whet flour decresed the cooking nd texturl qulity of cooked noodles (Chung et l., 2012). Germintion cused considerble chnges in GABA, chemicl compositions nd psting property in germinted Red romtic brown rice. GABA content incresed with higher tempertures nd longer soking time. The GABA content ws highest when soking brown rice t 35 o C for 24 h. Moreover, nerobic tretment fter soking lso resulted in n increse in GABA content. Heting nd ethnol tretment reduced the number of microorgnisms which ppered during germintion. Germinted brown rice could be used s nutritionl ingredient in helthy diet s not only is it lower in crbohydrte nd ft content but it lso hs higher fibre content thn ntive brown rice. The strch psting viscosity nd set bck of germinted brown rice ws lower thn ntive brown rice which my ffect the qulity of food product. References AOAC, 2000. Officil Methods of Anlysis 18th, Githersburg, Mrylnd: AOAC Interntionl. Aurisno, N., Bertni, A. nd Reggini, R. 1995. Anerobic ccumultion of 4-minobutyrte in rice seedlings; cuses nd significnce. Phytochemistry 38(5): 1147-1150. Bndr, J.M., Vithnege, A.K. nd Ben, G.A. 1991. Effect of prboiling nd brn removl on fltoxin levels in Sri Lnkn rice. Mycopthologi 115(1): 31-35. Bu, H., Villume, C., Nicols, J. nd Mejen, L. 1997. Effect of germintion of chemicl composition, biochemicl constituents nd ntinutritionl fctors of soy ben (Glycine mx) seeds. Journl of the Science of Food nd Agriculture 73(1): 1-9. Chroenthikij, P., Jngchud, K., Jngchud, A., Prinywiwtkul, W. nd Tungtrkul, P. 2010. Germintion conditions ffect selected qulity of composite whet-germinted brown rice flour nd bred formultions. Journl of Food Science 75(6): 5312-5318. Chung, H.J., Jng, S.H., Cho, H.Y. nd Lim, S.T. 2009. Effects of steeping nd nerobic tretment on GABA (γ-minobutyric cid) content in germinted wxy hull-less brley. LWT-Food Science nd Technology 42(10): 1712-1716. Chung, H.J., Cho, A. nd Lim, S.T. 2012. Effect of het-moisture tretment for utiliztion of germinted brown rice in whet noodle. LWT-Food Science nd Technology 47(2): 342-347. Crwford, L.A., Brown, A.W., Breitkreuze, K.E. nd
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