ผลของระยะเวลาการนึ่งต่อปริมาณโภชนสารสำคัญในข้าวกล้องงอกนึ่ง
พิษณุ แก้วตะพาน อุมา แสงคร้าม และ โศรดา วัลภา
วารสารวิทยาศาสตร์เกษตร 42 : 1 (พิเศษ) : 457-460 (2554)
2554
บทคัดย่อ
This study consisted of 2 experiments. In the first experiment, rough rice cv. Pathum Thani 1 (PT1) and Phitsanuloke 2 (PL2) were soaked in warm water at 30°C for 15-24 h to produce germinated brown rice (GBR). After soaking, the rice were dried and husked before measuring the amount of gamma - aminobutyric acid (GABA) in rice flour. The results showed that soaking time of 16 and 20 h caused GBR of PT1 and PL2 to have highest values of GABA significantly (p< 0.05) (73.92 and 58.50 mg/100 g of flour, respectively). The second experiment was to produce parboiled of germinated brown rice (PGBR). Rough rice cv. PT1 and PL2 were soaked in warm water for 16 and 20 h then were steamed at 121°C for 10, 15 and 20 min. Steamed rough rice was then dried and husked to determine the amount of GABA. Results showed that increase of steaming time caused the increase of GABA in rice flour. However, steaming time at 20 min gave lower amount of GABA in rice flour of PT1 than those steaming time of 10 and 15 min. Apart from GABA, it was also found that the increase steaming time resulted in the increase of gamma - oryzanol in rice bran oil. Further more, steaming could significantly decreased the amount of kernel breakage and the viscosity of rice flour as measured by rapid visco analyzer.