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Investigation of Rice Starch Characteristics Under Short Soaking‐Germination Influence.

Authors :
Oliveira, Maria Eugenia Araujo Silva
Bassinello, Priscila Zaczuk
Filho, José Manoel Colombari
Carvalho, Carlos Wanderlei Piler
Takeiti, Cristina Yoshie
Source :
Starch / Staerke. Oct2024, p1. 8p. 6 Illustrations.
Publication Year :
2024

Abstract

Soaking and germination are processes used to improve nutritional characteristics in rice especially concerning γ‐aminobutyric acid (GABA) and phenolic compounds. In contrast, during these processes the activation of enzymes may affect the rice starch. Hence, the current investigation aims to understand the impact of soaking and germination processes on starch structure in terms of morphological, texture, physicochemical and gelatinization properties of non‐germinated rice starch (NGRS), soaked rice starch (SRS), and germinated rice starch (GRS). It is observed that soaking and germination cause changes in granule surface and reduce relative crystallinity (27.40–26.08 and 27.40–25.65%) and enthalpy (9.69–8.81 and 9.69–8.37%) compared with NGRS. Unexpectedly, germination affects the gel strength during cooling showing an increase of maximum peak force (0.28 N), demonstrating that the gel of GRS is firmer than NGRS and SRS. The findings are useful to provide bases for utilization of soaked and germinated rice starches in developing products for the food industry. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
00389056
Database :
Academic Search Index
Journal :
Starch / Staerke
Publication Type :
Academic Journal
Accession number :
180029760
Full Text :
https://doi.org/10.1002/star.202300276