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4. Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice

Author

Qi Kong, Bao Qingbin, Liu Qingqing, Xingluo Li, Hao Chen, Junfan Lin, and Yuan Yongjun

Subjects
0106 biological sciences, Chemistry, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Crystallinity, 0404 agricultural biotechnology, Chemical engineering, Rheology, Germination, 010608 biotechnology, White rice, Brown rice, Parboiling, Food Science
Abstract

The effects of mild-parboiling treatment (MPT) on the structure, colour, pasting and rheology properties of germinated brown rice (GBR) were investigated and compared with those of white rice (WR). The results showed that some fissures appeared on the surface-layer and cross-section of GBR, meanwhile, the region of cross-section near its surface became compacter and smoother after MPT. Incomplete gelatinization of GBR occurred during MPT, as evidenced by the decrease of relative crystallinity from 27.51% to16.87% and the transformation of crystalline structure from A-type into the mixture of A-type and Vh-type. The significantly (p

Published
2020

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