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

Oral Presentation CRDC 5 22/07/54 1

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 105

Ritrue ng de c h, K.1, Ke rdc hoe c hue n, O. 2 , L a oha kunjit, N. 2 a nd Cha iya kul, S. 1

• CV. KDML

105

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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

Introduc tion

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Oral Presentation CRDC 5 22/07/54 2

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

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y g rown out root. Prote in 6 00 g 7 40 g 10 00 g Ge rmina te d Ge rmina te d brown ric e brown ric e Brown ric e Brown ric e White ric e White ric e

T a ble T a ble 1

• 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

Prote in 6.00 g 7.40 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 Vita min B2 0.02 mg 0.04 mg 0.11 mg

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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 Ca rbohydra te s 93.20 g 77.70 g 70.10 g

Oral Presentation CRDC 5 22/07/54 3

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.

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Bra in me ta bolism He a da c he Alzhe ime r’s dise a se

GABA

Constipa tion L

• we r

blood pre ssure Colon c a nc e r

Die ta ry fibe r

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L

• we r blood

sug a r le ve l blood pre ssure He a rt dise a se

Vita min E Ca rbohydra te s

Oral Presentation CRDC 5 22/07/54 4

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Pre g e la tiniza tion

Pre ge latinizatio n is a pro c e ss whic h i f fl t h d suspe nsio ns o f flo ur o r starc h and 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.

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Oral Presentation CRDC 5 22/07/54 5

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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.

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Oral Presentation CRDC 5 22/07/54 6

Drum drye r

• F

lo ur suspe nsio n is fe d to the mac hine . T he he at will c ause d ge latinizatio n and T 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.

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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

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g ge latinizatio n.

Oral Presentation CRDC 5 22/07/54 7

Obje c tive s

T

• 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.

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Ma te ria ls a nd me thods

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Oral Presentation CRDC 5 22/07/54 8

Kha w Dok Ma li 105 (KDML 105) brown ric e

ge rminate d (K hampang e t al., 2009)

KDML 105 g e r mina te d br

• wn r

ic e

drie d & mille d sie ve d thro ug h 300 mic ro n sc re e n so ake d in wate r and washe d e ve ry 12 hrs until the ro o t o f ric e is lo ng fo r 0.5-1 mm

Sing le sc re w e xtrude r F lour:wa te r ra tio 3:1, 2:1, 1:1 T e mpe ra ture 60, 80, 100 °C Pre g e la tinize d flour 3X3 F a c toria l CRD

• ANOVA
• Dunc a n’s multiple ra ng e te st
• SAS prog ra m

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Che mic a l a na lysis

• GABA

(Kita oka a nd Na ka no, 1969)

• Vita min B1

(L iu e t al., 2002)

Physic a l prope rtie s

• Pa sting prope rtie s

(Sloth e t al., 2009)

• Swe lling a nd Solubility Pr
• pe rtie s

(Sc hoc h

e t al., 1964)

Pre g e la tinize d flour

Re sults & Disc ussion

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Oral Presentation CRDC 5 22/07/54 9

18 19 20 3:1 2:1

dry we ig ht ba sis)

15 16 17 s e d º C º C º C 2:1 1:1

(mg / 100 g sa mple

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u n p r

• c

e s s e 6 º C 8 º C 1 º C

F ig . 1 GABA c onte nts of g e rmina te d brown ric e a nd pre g e la tinize d flour (mg / 100 g sa mple dry we ig ht ba sis).

GABA (

0 6 0.7 3:1 2:1

g sa mple dry sis)

0.5 0.6 s e d º C º C º C 2:1 1:1

ita min B1 (mg / 100 we ig ht ba

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u n p r

• c

e s s e 6 º C 8 º C 1 º C

F ig . 2 Vita min B1 c onte nts of g e rmina te d brown ric e a nd pre g e la tinize d flour (mg / 100 g sa mple dry we ig ht ba sis).

V

Oral Presentation CRDC 5 22/07/54 10 80 100 80 100 120

Visc osity (RVU) T e mpe ra ture (ºC)

20 40 60 20 40 60 80

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1 20

1 2 3 4 5 6 7 8 9 10 11 12 F ig . 3 RVA visc og ra m

T ime min

Visc osity (RVU) T e mpe ra ture (ºC)

50 100 150 200 250 300 20 40 60 80 100 120 50 100 150 200 250 300 20 40 60 80 100 120

60 °C 80 °C

Visc osity (RVU) T e mpe ra ture (ºC)

50 ºC 53- 55 ºC 62.02 ºC 62.02 ºC

unproc e ssed 3:1 2:1 1:1 T emp

1 2 3 4 5 6 7 8 9 10 11 12

min T ime unproc e sse d 3:1 2:1 1:1 T e mp

1 2 3 4 5 6 7 8 9 10 11 12

min T ime

200 250 300 80 100 120

Visc osity (RVU) T e mpe ra ture (ºC)

100 °C

20

50 100 150 200 20 40 60 80

unproc e sse d 3:1 2:1 1:1 T e mp

1 2 3 4 5 6 7 8 9 10 11 12

min T ime

50 ºC 62.02 ºC

Oral Presentation CRDC 5 22/07/54 11

200 250 300 80 100 120 unprocessed

Visc osity (RVU) T e mpe ra ture (ºC)

60 °C

50 100 150 200 20 40 60 80 p 3:1 2:1 1:1 Temp

53- 55 ºC

1 1

62.02 ºC

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50 20

1 2 3 4 5 6 7 8 9 10 11 12

min T ime

F ig . 4 Pa sting profile of g e rmina te d brown ric e a nd pre g e la tinize d flour produc e d a t 60ºC. 53- 55 C

1:1

200 250 300 80 100 120 unprocessed

Visc osity (RVU) T e mpe ra ture (ºC)

80 °C

50 100 150 200 20 40 60 80 unprocessed 3:1 2:1 1:1 Temp 50 ºC

1:1

62.02 ºC

22

50 1 20

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 pre g e la tinize d flour produc e d a t 80ºC. 50 ºC

Oral Presentation CRDC 5 22/07/54 12

200 250 300 80 100 120 unprocessed

Visc osity (RVU) T e mpe ra ture (ºC)

100 °C

50 100 150 200 20 40 60 80 3:1 2:1 1:1 Temp

50 ºC

3:1 1:1

62.02 ºC

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50 15 27 47 66 87 67 37 27 24 24 27 34 39 20

1 2 3 4 5 6 7 8 9 10 11 12

T ime min

F ig . 6 Pa sting profile of g e rmina te d brown ric e a nd pre g e la tinize d flour a t 100 ºC. 50 ºC

4 5 6 7 8 9 3:1 2:1

g powe r

1 2 3 4 s e d º C º C º C 2:1 1:1

Swe lling

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u n p r

• c

e s s e 6 8 1

F ig . 7 Swe lling powe r of g e rmina te d brown ric e a nd pre g e la tinize d flour.

Oral Presentation CRDC 5 22/07/54 13 10 15 20 25 3:1 2:1

bility (% )

5 10 s s e d 6 º C 8 º C º C 1:1

Solub

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u n p r

• c

e s s 6 8 1

F ig . 8 Solubility (% )

• f

g e rmina te d brown ric e a nd 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 .

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• 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.

Oral Presentation CRDC 5 22/07/54 14

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 h l T h b i d N ti l T e c hnolog y T honbur i a nd Na tiona l Re se a rc h Counc il of T ha ila nd (NRCT ).

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