Enhancing drying efficiency and physicochemical & antioxidant properties of germinated brown rice through microwave incorporation

文献类型： 外文期刊

第一作者： Tie, Xiaoyu

作者： Tie, Xiaoyu;Huo, Da;Wan, Lina;Zhao, Dan;An, Nannan;Li, Dong;Wang, Lijun;Wang, Yong

作者机构：

关键词： Drying methods; Drying characteristics; Starch gelatinization; Antioxidant activity

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.7； 五年影响因子：4.3 ）

ISSN： 0733-5210

年卷期： 2025 年 123 卷

页码：

收录情况： SCI

摘要： This study investigates the effects of hot air drying (HAD), microwave drying (MD) and hot air microwave rolling-bed drying (HAMRD) on the drying quality of germinated brown rice (GBR) using freeze-drying (FD) as a control. Our findings revealed that MD and HAMRD further shortened drying time by over 40 % and 71 % compared to HAD, respectively. The effective water diffusion coefficient (Deff) and water activity (aw) of HAMRD were in the range of 8.56 x 10-10-1.29 x 10-9 m2/s and 0.31-0.33, respectively. MD0.8W/g owned the lowest Delta E value (1.87) among all samples. Temperature increase and microwave radiation decreased the relative crystallinity of starch, but enhanced the gelatinization degree. The lowest hardness (106.57 N) and cohesiveness (0.11), highest adhesion (20.71 N) and chewiness (9.73 N) were observed in HAMRD 70 degrees C. The average content of protein, total phenols, and total flavonoids in HAMRD were 111.32 mu g/g, 6.73 mg/g, and 4.11 mg/g, respectively. The average antioxidant capacities of DPPH and ABTS in HAMRD were 16.87 mu mol TE/g DW and 11.32 mu mol TE/g DW, respectively. Compared with the other three drying methods, HAMRD is a more efficient and promising alternative for drying GBR, balancing quality preservation and drying time.

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