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Improvement of germinated brown rice quality with autoclaving treatment

文献类型： 外文期刊

作者： Ren, Chuanying 1 ; Hong, Bin 1 ; Zheng, Xianzhe 2 ; Wang, Liqun 1 ; Zhang, Yinglei 1 ; Guan, Lijun 1 ; Yao, Xinmiao 1 ; H 1 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, 368 Xuefu Rd, Harbin 150086, Heilongjiang, Peoples R China

2.Northeast Agr Univ, Coll Engn, Harbin, Peoples R China

3.Heilongjiang Acad Agr Sci, Inst Ind Crops, Harbin, Peoples R China

关键词： autoclaving; brown rice; gamma-aminobutyric acid; metabolic syndrome

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2020 年 8 卷 3 期

页码：

收录情况： SCI

摘要： Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115 degrees C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma-aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-c), and low-density lipoprotein cholesterol (LDL-c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.

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