Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

- Process was soaking at 25 °C for 24 h, pressure cooking, chilling for 48 h.
- Quick cooking germinated brown rice had 4 times shorter cooking time.
- Gamma-aminobutyric acid content reduced after cooking employed in the process.
- Chilled storing of cooked germinated brown rice enhanced resistant starch content.
- Intake of resistant starch was improved by quick cooking germinated brown rice.

Process for conveniently prepared rice product was improved to enhance its health benefits. Brown aromatic rice (Kao Dawk Mali 105 cultivar) was soaked in water at 25 °C and 35 °C for 12 h and 24 h, incubated for 24 h and dried. Higher GABA content (15-17 mg/100 g) was observed in germinated brown rice (GBR) with soaking at 25 °C for 24 h and 35 °C for 12 h. Subsequently GBR (soaking at 25 °C for 24 h) was cooked in boiling water or pressure cooker and dried to produce quick cooking germinated brown rice (QCGBR). Cooking time of QCGBR was reduced to 3.6-4.2 times. Pressure cooking provided lighter QCGBR (p < 0.05) and higher hot paste viscosity, cold paste viscosity and setback than those of boiling, however, panelists could not detect any differences of sensorial quality (p ≥ 0.05). GABA content significantly reduced after QCGBR development process (p < 0.05). To improve health benefit of the product, GBR was cooked under pressure and kept at chilling temperature for 24 h and 48 h before drying. Rehydrated QCGBR prepared by chilled storing cooked GBR for 48 h had noticeably more resistant starch of 0.74 g/100 g compared to those of cooked brown rice (0.29 g/100 g) and cooked GBR (0.36 g/100 g).