Oral Presentation CRDC 5 22/07/54

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EFFECTS OF PREGELATINIZATION ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF

GERMINATED BROWN RICE FLOUR CV KDML 105

Ritruengdech, K.1, Kerdchoechuen, O. 2 , Laohakunjit, N. 2 and Chaiyakul, S. 1

CV. KDML 105

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1 Department of Nutrition, Faculty of Public Health, Mahidol University

2 School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi

Introduction

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Oral Presentation CRDC 5 22/07/54

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Germinated brown rice

Brown rice soaked in water to induce slight germination, which was shown by 1-2 mm. of

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ygrown out root.

Protein 6 00 g 7 40 g 10 00 g

Germinated Germinated brown ricebrown riceBrown riceBrown riceWhite riceWhite rice

Table Table 11. Nutrients in white, brown and germinated brown rice. Nutrients in white, brown and germinated brown rice

Protein 6.00 g 7.40 g 10.00 gFat 0.80 g 2.40 g 4.50 gDietary fiber 0.60 g 2.80 g 4.50 gVitamin B1 0.07 mg 0.26 mg 0.31 mgVitamin B2 0.02 mg 0.04 mg 0.11 mg

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Vitamin B3 1.80 mg 5.50 mg 8.25 mgVitamin E 0.46 mg 1.40 mg 2.00 mgGABA 1.2 mg 7.00 mg 12.00 mgCarbohydrates 93.20 g 77.70 g 70.10 g

Oral Presentation CRDC 5 22/07/54

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Many studies showed germinated brown rice cv. KDML 105 contained high nutrients such as protein GABA high nutrients such as protein, GABA, vitamin B1.

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Brain metabolism

Headache

Alzheimer’s diseaseGABA

Constipation

Lowerblood pressure

Colon cancerDietary fiber

6Lower blood sugar level

blood pressureHeart disease

Vitamin E

Carbohydrates

Oral Presentation CRDC 5 22/07/54

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Pregelatinization

Pregelatinization is a process which i f fl t h d suspensions of flour or starch and

water were cooked and dried to give products that disperse readily in cold water and form moderately stable suspensions.

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Oral Presentation CRDC 5 22/07/54

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Spray dryer

• Flour suspension is fed to an atomizer and the droplets are mixed with a hot gas.the droplets are mixed with a hot gas.

• The solution of the flour must be very watery.

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Oral Presentation CRDC 5 22/07/54

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Drum dryer

• Flour suspension is fed to the machine. The heat will caused gelatinization and The heat will caused gelatinization and dry the flour suspension at the same time.

• Cooked flavor, off-color and nutrients loss.

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Extrusion• Raw materials are transported, mixed,

kneaded, sheared, and cooked.

• Flour will be deformed due to shearing.

• Heat from friction and cooking caused

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ggelatinization.

Oral Presentation CRDC 5 22/07/54

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Objectives

To evaluate the physico-chemical properties of pregelatinized germinated brown rice cv. KDML 105 flour produced from single screw extruder.

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Materials and methods

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Oral Presentation CRDC 5 22/07/54

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Khaw Dok Mali 105 (KDML 105) brown ricegerminated

(Khampang et al., 2009) KDML 105 germinated brown rice

dried & milled sieved through 300 micron screen

soaked in water and washed every 12 hrs until the root of rice is long for 0.5-1 mm

Single screw extruderFlour:water ratio

3:1, 2:1, 1:1Temperature60, 80, 100 °C

Pregelatinized flour

3X3 Factorial

CRD

• ANOVA• Duncan’s multiple range test• SAS program

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Chemical analysis• GABA

(Kitaoka and Nakano, 1969)• Vitamin B1

(Liu et al., 2002)

Physical properties • Pasting properties

(Sloth et al., 2009)• Swelling and Solubility Properties (Schoch

et al., 1964)

Pregelatinized flour

Results & Discussion

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Oral Presentation CRDC 5 22/07/54

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18

19

20

3:12:1dr

y w

eigh

t bas

is)

15

16

17

sed ºC ºC ºC

2:11:1

(mg/

100

g sa

mpl

e

17

unproce

sse 60 ºC

80 ºC

100 º

C

Fig. 1 GABA contents of germinated brown rice and pregelatinized flour (mg/100 g sample dry weight basis).

GA

BA (

0 6

0.7

3:12:1 g

sam

ple

dry

sis)

0.5

0.6

sed ºC ºC ºC

2:11:1

itam

in B

1 (m

g/10

0 w

eigh

t ba

18

unproce

sse 60 ºC

80 ºC

100 º

C

Fig. 2 Vitamin B1 contents of germinated brown rice and pregelatinized flour (mg/100 g sample dry weight basis).

V

Oral Presentation CRDC 5 22/07/54

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80

100

80

100

120

Viscosity (RVU) Temperature (ºC)

20

40

60

20

40

60

80

19

01

0

20

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

Fig. 3 RVA viscogram

Time min

Viscosity (RVU) Temperature (ºC)

50

100

150

200

250

300

20

40

60

80

100

120

50

100

150

200

250

300

20

40

60

80

100

12060 °C 80 °C

Viscosity (RVU) Temperature (ºC)

50 ºC53-55 ºC

62.02 ºC 62.02 ºC

0 0

unprocessed 3:1 2:1 1:1 Temp

1 2 3 4 5 6 7 8 9 10 11 12 minTime0 0

unprocessed 3:1 2:1 1:1 Temp

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

200

250

300

80

100

120Viscosity (RVU) Temperature (ºC)

100 °C

20

0

50

100

150

200

0

20

40

60

80

unprocessed 3:1 2:1 1:1 Temp

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

50 ºC

62.02 ºC

Oral Presentation CRDC 5 22/07/54

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200

250

300

80

100

120

unprocessed

Viscosity (RVU) Temperature (ºC)

60 °C

50

100

150

200

20

40

60

80 p3:12:11:1Temp

53-55 ºC 1 1

62.02 ºC

21

0

50

0

20

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

Fig. 4 Pasting profile of germinated brown rice and pregelatinized flour produced at 60ºC.

53-55 C 1:1

200

250

300

80

100

120

unprocessed

Viscosity (RVU) Temperature (ºC)

80 °C

50

100

150

200

20

40

60

80 unprocessed3:12:11:1Temp

50 ºC1:1

62.02 ºC

22

0

50

10

20

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

Fig. 5 Pasting profile of germinated brown rice and pregelatinized flour produced at 80ºC.

50 ºC

Oral Presentation CRDC 5 22/07/54

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200

250

300

80

100

120

unprocessed

Viscosity (RVU) Temperature (ºC)

100 °C

50

100

150

200

20

40

60

803:12:11:1Temp

50 ºC3:1

1:1

62.02 ºC

23

0

50

15 27 47 66 87 67 37 27 24 24 27 34 390

20

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

Fig. 6 Pasting profile of germinated brown rice and pregelatinized flour at 100 ºC.

50 ºC

456789

3:12:1g

pow

er

01234

sed

0 ºC

0 ºC

0 ºC

2:11:1

Swel

ling

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unprocesse 60

80

10

0

Fig. 7 Swelling power of germinated brown rice and pregelatinized flour.

Oral Presentation CRDC 5 22/07/54

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10

15

20

25

3:12:1

bilit

y (%

)

0

5

10

ssed

60 ºC

80 ºC

00 ºC

1:1

Solu

b

25

unprocess 60 80 10

0

Fig. 8 Solubility (%) of germinated brown rice and pregelatinized flour.

Conclusion• Pregelatinization had no effect on GABA

content content.

• Vitamin B1 content was decreased with the increasing of temperature.

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• Pregelatinization caused decrease pasting temperature and viscosity and increase swelling power and solubility.

Oral Presentation CRDC 5 22/07/54

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AcknowledgementsThis work was supported by Mahidol

University, King Mongkut’s University of T h l Th b i d N ti l Technology Thonburi and National Research Council of Thailand (NRCT).

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