| Author | Siriprapa Sootthiboon |
| Call Number | AIT Thesis no.FB-06-08 |
| Subject(s) | Brown rice
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-08 |
| Abstract | Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, has a numerous health benefits, such as sleep quality enhancement, hypertension and Alzheimer's disease prevention. Generally. GAGA can he found in brown rice (BR) but its level is quite low. Germination process is performed to stimulate GABA content increase and this process can be applied to Indica rice. However, the occurring bitter taste is the important problem for rice consumption. Therefore, germination of Khao Dawk Mali 105 (KDML105). which is the typical Thai aromatic rice containing 3 mg/ 100g GAI3A content, was expected to reduce the bitterness problem in this study. KDMI_105 BR was soaked in 35°C water for 1, 2, 3, 4 and 5 hrs and then was sprouted in gaseous phase processing at the same temperature until the total time of germination process was 24 hrs. The moisture contents of soaked BR were about 31-34%. During soaking and sprouting, lengths and widths of soaked BR and germinated brown rice (GBR) were larger than BR and the widths of soaked BR seemed to increase with soaking time. It was found that soaking for 3 hrs and sprouting for 21 hrs was the condition that could increase the highest GABA content (14 mg/ 100g) in GBR. Then, the GBR was frozen. dried and pulverized to produce GBR flour. Germination process could be used as enzymatic modification of starch that affected pasting properties of GBR flour. The GBR was dried at 40°C for 15 hrs to produce quick-cooking GBR. In addition, the wet GBR could also reduce cooking time. Besides. 3-hr soaked and 21-hr sprouted GBR was cooked and sterilized to produce ready-to-eat cooked GBR (RGBR). Quickcooking GBR prepared from the same germination condition, was cooked to be quickcooked GBR (QGBR). From sensory test. germination process could enhance sweetness and aroma of RGBR, as a little bitterness occurred in QGBR. GBR was whiter than BR and was softer when cooked. Drying caused discoloring in dried GBR (DGBR) and increasing of stickiness in QGBR. For heat treatment, cooking and sterilizing resulted in decreasing of GABA content in RGBR (9 mg/ 100g), as drying drastically reduced GABA content to 2 mg/ 100g in DGBR. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-08 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Rakshit, Sudip Kumar;
Salokhe, Vilas M. |
| Scholarship Donor(s) | Royal Thai Government Fellowship |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2006 |