Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226482 | Journal of Food Engineering | 2007 | 5 Pages |
Abstract
To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3 h and gaseous treatment for 21 h at 35 °C, the content of γ-aminobutyric acid (GABA) in GBR (24.9 mg/100 g) was higher than that by the conventional soaking method (10.1 mg/100 g). Although the number of microorganisms on the surface of the GBR increased during soaking, steaming for 20 min and ethanol treatment for 3 min completely sterilized the GBR and did not reduce the amount of GABA.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Noriko Komatsuzaki, Kikuichi Tsukahara, Hidechika Toyoshima, Tadanao Suzuki, Naoto Shimizu, Toshinori Kimura,