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Division of Energy Technology, School of Energy, Environment and Materials, King Mongkut's
University of Technology Thonburi, Bangkok, Thailand
b
To cite this article: Thatchapol Chungcharoen, Somkiat Prachayawarakorn, Somchart Soponronnarit & Patcharee Tungtrakul
(2012): Effect of Drying Temperature on Drying Characteristics and Quality of Germinated Rices Prepared from Paddy and
Brown Rice, Drying Technology: An International Journal, 30:16, 1844-1853
To link to this article: http://dx.doi.org/10.1080/07373937.2012.692744
Division of Energy Technology, School of Energy, Environment and Materials, King Mongkuts
University of Technology Thonburi, Bangkok, Thailand
2
Department of Chemical Engineering, Faculty of Engineering, King Mongkuts University of
Technology Thonburi, Bangkok, Thailand
3
Institute of Food Research and Product Development, Kasetsart University,
Bangkok, Thailand
INTRODUCTION
Consumers are increasingly interested in healthy foods.
Among the wide variety of such food products, germinated
brown rice (GBR) is of interest because it is rich in nutrients, including c-aminobutyric acid (GABA), inositols,
ferulic acid, phytic acid, tocotrienols, magnesium, potassium, zinc, c-oryzanol, and prolylendopeptidase inhibitor.[1]
GABA is one of the most interesting compounds in germinated rice because it functions as the principle inhibitory
neurotransmitter in the mammalian central nervous
system.[2,3] GABA also has other health advantages, viz.
Correspondence: Somkiat Prachayawarakorn, Department of
Chemical Engineering, Faculty of Engineering, King Mongkuts
University of Technology Thonburi, 126, Pracha Uthit Road,
Bang Mod, Thung khru, Bangkok 10140, Thailand; E-mail:
somkiat.pra@kmutt.ac.th
1844
The objective of this work was to comparatively investigate the effect of uidized bed drying temperature on the
drying characteristics and quality of germinated rice prepared from paddy (GP) and brown rice (GBR). Assessment
of the dried germinated rice quality was considered in terms
of the textural properties after cooking, GABA content,
cracked kernels, the number of microorganisms on the
surface of germinated rice, as well as the sensory results of
the cooked products.
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CHUNGCHAROEN ET AL.
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CHUNGCHAROEN ET AL.
TABLE 1
GABA contents of germinated rice produced at different
drying temperatures
Sample
Brown rice
(reference)
Germinated paddy
(GP)
Germinated
brown rice (GBR)
Temperature
( C)
GABA content
(mg=100 g
brown rice, db)
4.2 0.3a
Shade drying
90
110
130
150
Shade drying
90
110
130
150
27.3 0.4c
26.9 0.4c
26.7 1.3c
26.1 0.8c
25.9 1.2c
22.8 1.3b
22.2 1.0b
22.0 0.8b
21.8 1.1b
21.5 0.6b
a,b,c
Germinated brown
rice (GBR)
aj
Temperature
( C)
Percentage of
ssured kernels
Shade drying
90
110
130
150
Shade drying
90
110
130
150
25.0 1.7a
54.3 1.5e
47.0 1.0d
36.3 1.2c
31.7 1.2b
40.3 2.3j
79.7 1.2i
70.3 2.5h
57.7 1.2g
50.7 1.5f
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FIG. 4. Scanning electron microscope photographs of rice starch granules: (a) brown rice (reference); (b) germinated rice (shade dried); (c) germinated rice dried at 90 C; (d) germinated rice dried at 110 C; (e)
germinated rice dried at 130 C; (f) germinated rice dried at 150 C.
tightly packed, whereas those of the germinated rice samples were loosely packed, thus allowing the starch to be
gelatinized more easily. Musa et al.[24] also reported that
the transition temperature of germinated rice was lower
than that of brown rice.
After drying, the thermal properties of GP and GBR
changed such that the transition temperature increased as
the drying temperature increased; the transition enthalpy,
on the other hand, decreased. This clearly indicated the
modication of starch thermal properties (implying starch
gelatinization) during drying. During the process of gelatinization, the amylose molecules leach out of the micellar
network, resulting in strong intermolecular binding forces
TABLE 3
Thermal analysis results of dried germinated rice our
Transition temp. of the rst peak ( C)
Sample
Temperature ( C)
Shade drying
90
110
130
150
Shade drying
90
110
130
150
Germinated paddy
(GP)
Germinated brown
rice (GBR)
To1
Tp1
Tc1
DH (J=g)
SG (%)
77.0 0.2
75.9 0.1
76.4 0.4
76.8 0.5
76.9 0.3
77.5 0.6
76.1 0.0
76.8 0.1
77.1 0.1
77.5 0.1
77.7 0.1
81.1 0.2
79.7 0.1
80.2 0.6
80.5 0.6
81.0 0.4
81.2 0.1
80.0 0.2
80.8 0.2
81.5 0.0
81.9 0.5
82.2 0.4
85.5 0.4
84.1 0.1
84.5 0.5
84.8 0.0
85.2 0.2
85.7 0.0
84.4 0.1
85.1 0.2
86.0 0.2
86.8 0.1
86.9 0.1
10.2 0.4
8.3 0.8
6.6 0.7
5.1 0.6
4.5 0.5
3.6 0.4
8.7 0.9
7.6 0.8
7.0 0.8
5.7 0.7
4.8 0.6
0.0
0.0
20.95 0.78
39.20 0.71
45.85 0.49
57.25 0.92
0.0
12.45 0.21
18.80 0.42
33.75 0.92
44.35 0.64
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CHUNGCHAROEN ET AL.
When the germinated GP and GBR were dried, the relative intensity at the above-mentioned angles decreased with
an increase in the drying temperature; the corresponding
degree of A-type crystallinity decreased with an increase
in the drying temperature. These experimental data are
similar to the enthalpy data in Table 3, showing a decrease
in the enthalpy with an increase in the drying temperature.
In addition to the effect of drying temperature, the characteristics of the drying material inuenced the degree of
A-type crystallinity; GP disrupted the A-type crystal structure during drying more than GBR did, as indicated by the
lower degree of A-type crystallinity. This conrmed that
the A-type crystal structure of rice starch was disrupted
during starch gelatinization.[30]
TABLE 4
Degree of crystallinity of brown rice (reference),
shade-dried GP and GBR, and dried germinated brown
rice our produced at different drying temperatures
Sample
Brown rice (reference)
Germinated paddy
(GP)
Germinated brown
rice (GBR)
Temperature
( C)
Degree of A-type
crystallinity (%)
Shade drying
90
110
130
150
Shade drying
90
110
130
150
17.3 0.9
16.5 0.3
12.9 0.2
10.0 0.1
9.0 0.1
7.1 0.2
17.1 0.9
15.0 0.6
13.8 0.5
11.6 0.6
10.0 0.7
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TABLE 5
Hardness of cooked germinated rice produced at different
drying temperatures
Sample
Brown rice (reference)
Germinated paddy
(GP)
Germinated brown
rice (GBR)
Temperature
( C)
Shade drying
90
110
130
150
Shade drying
90
110
130
150
Hardness
(N)
a
152.1 4.3
134.7 5.8bc
137.1 4.5bc
138.7 4.2bc
140.6 5.2bc
142.4 4.9b
133.1 4.9c
135.2 5.8bc
137.4 4.6bc
138.7 4.7bc
140.1 5.1bc
a,b,c
Textural Properties
The results for hardness of germinated rice dried at
different temperatures are given in Table 5. It can be seen that
germination affected the texture of cooked rice; the hardness
of cooked shade-dried GP and GBR was signicantly lower
than that of ungerminated brown rice. This was due to the
decomposition of high-molecular-weight polymers; that is,
starch, proteins, and nonstarch polysaccharides.[31] Similarly,
Toyoshima et al.[11] reported a decrease in the hardness of
cooked germinated rice. The hardness values of shade-dried
GP and GBR were not signicantly different. When the
TABLE 6
Number of bacteria, yeast, and mold on dried germinated rice and brown rice produced at different drying temperatures
Number of microorganisms
Sample
Brown rice (reference)
Germinated paddy (GP)
ag
Temperature
( C)
TPC
(CFU=g)
Shade drying
90
110
130
150
Shade drying
90
110
130
150
Means with different superscripts in the same column are signicantly different (p <0.05).
TPC: total plate count.
Yeast
(CFU=g)
<10
<10
<10
<10
<10
<10
<10
<10
<10
<10
<10
(none)
(none)
(none)
(none)
(none)
(none)
(none)
(none)
(none)
(none)
(none)
Mold
(CFU=g)
118 6e
135 5f
<10 (none)
<10 (none)
<10 (none)
<10 (none)
163 7g
<10 (none)
<10 (none)
<10 (none)
<10 (none)
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CHUNGCHAROEN ET AL.
TABLE 7
Sensory evaluation results for brown rice and germinated rice produced at different drying temperatures
Conditions
Brown rice (reference)
GP (shade dried)
GBR (shade dried)
GP dried at 150 C
GBR dried at 150 C
ae
Appearance
Odor
Taste
Texture
Overall acceptability
7.0 0.2a
6.1 0.3b
4.3 0.4c
6.5 0.5d
4.5 0.5c
6.2 0.4a
4.3 0.5b
2.3 0.4c
5.4 0.5d
3.3 0.6e
5.7 0.5a
5.2 0.5b
3.1 0.7c
5.5 0.5ab
3.1 0.6c
4.3 0.6a
5.9 0.5b
5.7 0.6b
4.6 0.5a
5.2 0.6c
5.6 0.5a
4.2 0.5b
3.4 0.5c
5.4 0.5a
4.4 0.5b
Means with different superscripts in the same column are signicantly different (p < 0.05).
higher scores for appearance, odor, and taste than the GBR;
however, the textures of cooked GP and GBR were similar.
The superior quality of the GP was a result of the lower
number of ssured kernels. GP also possessed weaker fermentation odor and better taste. In fact, some panelists
noted that the cooked GBR was quite tasteless.
Drying at 150 C could improve the appearance and
odor of GP, though the texture of the cooked rice was
poorer than that of the shade-dried sample as indicated
by the lower texture scores. This was consistent with the
harder texture of GP as indicated in Table 5. In summary,
the overall acceptability of the GP sample was greater than
that of the GBR sample and the acceptability was
improved and became close to that of brown rice when
GP was dried at 150 C.
CONCLUSIONS
Production of germinated rice from paddy (GP) was determined to be more effective than producing germinated rice
from brown rice (GBR). GP required a shorter germinating
time and had higher amounts of GABA, a smaller number
of ssured kernels, and lower numbers of attached microorganisms. However, GP required a longer drying time than
GBR. When the germinated rice samples were dried at temperatures of 90150 C, the number of ssured kernels
decreased signicantly due to starch gelatinization, as evidenced by DSC, X-ray diffraction, and rice starch morphology. The degree of gelatinization increased with
increased drying temperature; the degree of gelatinization of
dried GP was higher than that of dried GBR at the same drying temperature. The drying temperature insignicantly affected the GABA content, and this temperature range (90
150 C) reduced the number of attached microorganisms to
a safe level. From the sensory assessment, GP had a higher
overall acceptability score than GBR. High-temperature drying is a more effective method for producing GP than shade
drying because the GP dried at high temperatures had a better
appearance and weaker fermentation odor.
ACKNOWLEDGMENTS
The authors express their appreciation to the Thailand
Research Fund, through the Royal Golden Jubilee Ph.D.
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