Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 6, Pages 1386-1399Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942911003687207
Keywords
Brown rice; Unpolished rice; Pre-Germination; Functional compounds; gamma-Oryzanol
Categories
Funding
- Ministry of Education, Malaysia
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Eighteen varieties of Malaysian brown rice were evaluated for their crude protein, total glutamic acid, and gamma amino butyric acid contents after pre-germination at different times. The crude protein and total glutamic acid content increased significantly in all the varieties after pre-germination. Gamma amino butyric acid content increased dramatically with time during the pre-germination process. A significant (p < 0.05) positive correlation was observed between protein, glutamic acid, and gamma amino butyric acid contents before and after pre-germination. The brown rice varieties containing higher glutamic acid and/or protein content before the pre-germination process provided more gamma amino butyric acid content during pre-germination.
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