Effect of heat–moisture treatment of germinated black rice on the physicochemical properties and its utilization by lactic acid bacteria

The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property as well as its effect on the probiotics of GBR by...

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Bibliographic Details
Published in:Journal of food science and technology 2021-12, Vol.58 (12), p.4636-4645
Main Authors: Wattananapakasem, Isara, Penjumras, Patpen, Malaithong, Worasin, Nawong, Siriwan, Poomanee, Worrapan, Kinoshita, Hideki
Format: Article
Language:English
Subjects:
Antioxidants
Bacteria
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Enzymes
Fermentation
Food industry
Food processing
Food processing industry
Food Science
Heat
Heat treatment
Lactic acid
Lactic acid bacteria
Moisture
Moisture content
Nutrition
Original
Original Article
Phenolic compounds
Phenols
Physicochemical properties
Probiotics
Processing industry
Rice
Scanning electron microscopy
Starch
Viscosity
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Summary:The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property as well as its effect on the probiotics of GBR by heat moisture treatment (HMT). Black rice germinated at 37.5 °C for 12, 24, and 36 h were studied. Ultrastructural image of each sample was visualized through scanning electron microscope. The results illustrated 24 h-GBR retain its former shape with rough surface. Subsequently, 24 h-GBR was structurally modified by HMT with moisture levels of 20% and 25% for 1 and 2 h. The results showed that pasting properties of HMT-treated GBR were improved. This was particularly on, GBR using HMT condition of 25% moisture for 2 h decrease in breakdown viscosity was shown. Moreover, phenolic content of HMT-treated GBR was higher than those of GBR. Besides, the number of the Lactobacillus paracasei TOKAI 13 was increased in GBR and HMT-treated GBR with counts of 10.08 ± 0.83 Log CFU/ml and 9.31 ± 0.33 Log CFU/ml, respectively, with significant increases in antioxidant property. Therefore, the HMT-GBR could be utilized as an alternative functional ingredient in food processing products.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04951-z