Introduc tion 2 1 22/07/54 Oral Presentation CRDC 5 Ge rmina te - PDF document

22/07/54 Oral Presentation CRDC 5 E F F E CT S OF PRE GE L AT INIZAT ION ON PHYSICO- CHE MICAL AND F UNCT IONAL PROPE RT IE S OF GE RMINAT E D BROWN RICE F L OUR CV. KDML CV KDML 105 105 Ritrue ng de c h, K. 1 , Ke rdc hoe c hue n, O. 2 , a oha kunjit, N. 2 a nd Cha iya kul, S. 1 L 1 De pa rtme nt of Nutrition, F a c ulty of Public He a lth, Ma hidol Unive rsity 2 Sc hool of Biore sourc e s a nd T e c hnolog y, King Mong kut’s Unive rsity of T e c hnolog y T honburi 1 Introduc tion 2 1

22/07/54 Oral Presentation CRDC 5 Ge rmina te d brown ric e Brown ric e soa ke d in wa te r to induc e slig ht g e rmina tion, whic h wa s shown by 1- 2 mm. of y g rown out root. 3 T T a ble 1 a ble 1. Nutrie nts in white , brown a nd g e rmina te d brown ric e . Nutrie nts in white , brown a nd g e rmina te d brown ric e Ge rmina te d Ge rmina te d White ric e White ric e Brown ric e Brown ric e brown ric e brown ric e Prote in Prote in 6 00 g 6.00 g 7 40 g 7.40 g 10.00 g 10 00 g F a t 0.80 g 2.40 g 4.50 g Die ta ry fibe r 0.60 g 2.80 g 4.50 g Vita min B1 0.07 mg 0.26 mg 0.31 mg 0.02 mg Vita min B2 0.04 mg 0.11 mg Vita min B3 1.80 mg 5.50 mg 8.25 mg Vita min E 0.46 mg 1.40 mg 2.00 mg GABA 1.2 mg 7.00 mg 12.00 mg 4 Ca rbohydra te s 93.20 g 77.70 g 70.10 g 2

22/07/54 Oral Presentation CRDC 5 Ma ny studie s showe d g e rmina te d brown ric e c v. KDML 105 c onta ine d hig h nutrie nts suc h a s prote in GABA hig h nutrie nts suc h a s prote in, GABA, vita min B1. 5 Bra in me ta bolism Alzhe ime r’s dise a se GABA He a da c he Constipa tion Die ta ry fibe r Colon c a nc e r L owe r blood pre ssure blood pre ssure Vita min E He a rt dise a se L owe r blood Ca rbohydra te s 6 sug a r le ve l 3

22/07/54 Oral Presentation CRDC 5 7 Pre g e la tiniza tion Pre ge latinizatio n is a pro c e ss whic h suspe nsio ns o f flo ur o r starc h and i f fl t h d wate r we re c o o ke d and drie d to give pro duc ts that dispe rse re adily in c o ld wate r and fo rm mo de rate ly stable suspe nsio ns. 8 4

22/07/54 Oral Presentation CRDC 5 9 Spra y drye r • F lo ur suspe nsio n is fe d to an ato mize r and the dro ple ts are mixe d with a ho t gas. the dro ple ts are mixe d with a ho t gas. • T he so lutio n o f the flo ur must be ve ry wate ry. 10 5

22/07/54 Oral Presentation CRDC 5 Drum drye r • F lo ur suspe nsio n is fe d to the mac hine . T T he he at will c ause d ge latinizatio n and he he at will c ause d ge latinizatio n and dry the flo ur suspe nsio n at the same time . • Co o ke d flavo r, o ff-c o lo r and nutrie nts lo ss. 11 E xtrusion • Raw mate rials are transpo rte d, mixe d, kne ade d, she are d, and c o o ke d. • F lo ur will be de fo rme d due to she aring. • He at fro m fric tio n and c o o king c ause d g ge latinizatio n. 12 6

22/07/54 Oral Presentation CRDC 5 Obje c tive s T o e va lua te the physic o- c he mic a l prope rtie s of pre g e la tinize d g e rmina te d brown ric e c v. KDML 105 flour produc e d from sing le sc re w e xtrude r. 13 Ma te ria ls a nd me thods 14 7

22/07/54 Oral Presentation CRDC 5 Kha w Dok Ma li 105 (KDML 105) brown ric e ge rminate d so ake d in wate r and washe d e ve ry 12 hrs (K hampang e t al., 2009) until the ro o t o f ric e is lo ng fo r 0.5-1 mm KDML 105 g e r mina te d br own r ic e drie d & mille d sie ve d thro ug h 300 mic ro n sc re e n Sing le sc re w e xtrude r F lour:wa te r ra tio • ANOVA 3X3 3:1, 2:1, 1:1 • Dunc a n’s multiple ra ng e te st F a c toria l T e mpe ra ture • SAS prog ra m CRD 60, 80, 100 ° C Pre g e la tinize d flour Pre g e la tinize d flour Physic a l prope rtie s Che mic a l a na lysis • Pa sting prope rtie s • GABA (Sloth e t al., 2009) (Kita oka a nd Na ka no, 1969) ope rtie s • Swe lling a nd Solubility Pr (Sc hoc h 15 • Vita min B1 e t al., 1964) (L iu e t al., 2002) Re sults & Disc ussion 16 8

22/07/54 Oral Presentation CRDC 5 dry we ig ht ba sis) 20 19 3:1 18 2:1 2:1 (mg / 100 g sa mple 17 1:1 16 15 d C C C C C C e e º º º º º º GABA ( s s 0 0 0 s 6 8 0 e 1 c o r p n u F ig . 1 GABA c onte nts of g e rmina te d brown ric e a nd 17 pre g e la tinize d flour (mg / 100 g sa mple dry we ig ht ba sis). 0.7 g sa mple dry 3:1 sis) 0.6 0 6 2:1 2:1 ita min B1 (mg / 100 we ig ht ba 1:1 0.5 d C C C C C C e e º º º º º º s s V 0 0 0 s 6 8 0 e 1 c o r p n u F ig . 2 Vita min B1 c onte nts of g e rmina te d brown ric e a nd 18 pre g e la tinize d flour (mg / 100 g sa mple dry we ig ht ba sis). 9

22/07/54 Oral Presentation CRDC 5 Visc osity (RVU) T e mpe ra ture (ºC) 100 120 100 80 80 80 60 60 40 40 20 20 20 0 0 1 1 2 3 4 5 6 7 8 9 10 11 12 T ime min F ig . 3 RVA visc og ra m 19 Visc osity (RVU) T e mpe ra ture (ºC) Visc osity (RVU) T e mpe ra ture (ºC) 300 120 300 120 60 ° C 80 ° C 250 100 250 100 200 80 200 80 62.02 ºC 150 60 150 60 62.02 ºC 100 40 100 40 53- 55 ºC 50 ºC 50 20 50 20 0 0 0 0 T ime T ime min min 1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12 unproc e ssed 3:1 2:1 1:1 T emp unproc e sse d 3:1 2:1 1:1 T e mp Visc osity (RVU) T e mpe ra ture (ºC) 300 120 100 ° C 250 100 200 200 80 80 62.02 ºC 150 60 100 40 50 ºC 50 20 0 0 T ime 1 2 3 4 5 6 7 8 9 10 11 12 min 20 unproc e sse d 3:1 2:1 1:1 T e mp 10

22/07/54 Oral Presentation CRDC 5 Visc osity (RVU) T e mpe ra ture (ºC) 300 120 60 ° C 250 100 unprocessed p 200 200 80 80 3:1 150 60 2:1 62.02 ºC 1:1 100 40 Temp 50 50 20 20 53- 55 C 53- 55 ºC 1 1 1:1 0 0 1 2 3 4 5 6 7 8 9 10 11 12 T ime min F ig . 4 Pa sting profile of g e rmina te d brown ric e a nd 21 pre g e la tinize d flour produc e d a t 60ºC. Visc osity (RVU) T e mpe ra ture (ºC) 300 120 80 ° C 250 100 200 200 80 80 unprocessed unprocessed 3:1 62.02 ºC 150 60 2:1 1:1 100 40 1:1 Temp 50 50 20 20 50 ºC 50 ºC 0 0 1 1 2 3 4 5 6 7 8 9 10 11 12 T ime min F ig . 5 Pa sting profile of g e rmina te d brown ric e a nd 22 pre g e la tinize d flour produc e d a t 80ºC. 11

22/07/54 Oral Presentation CRDC 5 Visc osity (RVU) T e mpe ra ture (ºC) 300 120 100 ° C 250 100 unprocessed 200 200 80 80 3:1 150 60 62.02 ºC 2:1 1:1 100 40 1:1 Temp 50 50 20 20 3:1 50 ºC 50 ºC 0 0 15 27 47 66 87 67 37 27 24 24 27 34 39 min T ime 1 2 3 4 5 6 7 8 9 10 11 12 F ig . 6 Pa sting profile of g e rmina te d brown ric e a nd 23 pre g e la tinize d flour a t 100 ºC. 9 g powe r 8 7 6 3:1 5 2:1 2:1 Swe lling 4 4 1:1 3 2 1 0 d C C C e e º º º s s 0 0 0 0 0 0 s 6 8 0 e 1 c o r p n u F ig . 7 Swe lling powe r of g e rmina te d brown ric e a nd 24 pre g e la tinize d flour. 12

22/07/54 Oral Presentation CRDC 5 25 bility (% ) 20 3:1 15 2:1 10 10 Solub 1:1 5 0 d C C C e º º º s s 0 0 0 0 0 0 s s 6 6 8 8 0 0 e 1 c o r p n u F ig . 8 Solubility (% ) of g e rmina te d brown ric e a nd 25 pre g e la tinize d flour. Conc lusion • Pre ge latinizatio n had no e ffe c t o n GABA c o nte nt c o nte nt. • Vitamin B1 c o nte nt was de c re ase d with the inc re asing o f te mpe rature . • Pre ge latinizatio n c ause d de c re ase pasting te mpe rature and visc o sity and inc re ase swe lling po we r and so lubility. 26 13

22/07/54 Oral Presentation CRDC 5 Ac knowle dg e me nts T his work wa s supporte d by Ma hidol Unive rsity, King Mong kut’s Unive rsity of T T e c hnolog y h l T T h honbur b i i a nd d N ti Na tiona l l Re se a rc h Counc il of T ha ila nd (NRCT ). 27 14