Improvement of roasted germinated brown rice flour processing using ergothioneine to limit oxidation during processing and preservation

L. N. D. Duy, . and P. Q. Trung, . and H. T. Truc, . and N. C. Ha, . and N. T. L. Ngoc, . and N. D. T. Binh, . and T. T. A. Ngoc, . Improvement of roasted germinated brown rice flour processing using ergothioneine to limit oxidation during processing and preservation. pp. 94-102. ISSN 2550-2166

Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF) which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process experiments using different temperature and time as 160C 200C 240C for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF ergothioneine (ERG) extract from enoki mushroom were supplemented at 3 0.05 7 and 10 (w/w) before roasted the product was then ground and put into two types of packaging (PA and aluminum) vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3 of the extract before roasted at 200C for 30 mins showed the best quality in term of sensory value -aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.

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Abstract

Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF) which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process experiments using different temperature and time as 160C 200C 240C for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF ergothioneine (ERG) extract from enoki mushroom were supplemented at 3 0.05 7 and 10 (w/w) before roasted the product was then ground and put into two types of packaging (PA and aluminum) vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3 of the extract before roasted at 200C for 30 mins showed the best quality in term of sensory value -aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.

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Item Type:	Article
AGROVOC Term:	Flours
AGROVOC Term:	Food processing
AGROVOC Term:	Germination
AGROVOC Term:	Antioxidants
AGROVOC Term:	Food preservation
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Experiments
AGROVOC Term:	Food preservation
AGROVOC Term:	Food technology
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10568

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