Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality

作者：Jongyingcharoen Jira**** Sripinyowanich; Cheevitsopon Ekkapong

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 71: 243-248.

DOI：10.1016/j.lwt.2016.03.044

• Ultraviolet
• Aerobic plate count
• Gamma-aminobutyric acid
• Germination
• Brown rice

A process for preparing UV-treated cooked germinated brown rice (CGBR) was developed. The UV-C exposure time was varied to study its effect on the shelf life of CGBR at room temperature (RT; 25 +/- 2 degrees C). The germinated brown rice with the highest GABA content was cooked and radiated with UV-C for 30 and 60 min, after which the aerobic plate count was reduced by 0.40 and 0.58 log CFU/g, respectively. Their shelf lives were I and 3 days, respectively. The GABA contents of control CGBR, 60-UV-CGBR, and canned CGBR were 7.49, 5.11, and 1.81 mg/100 g dry matter, respectively. The whiteness and hardness of 60-UV-CGBR were not significantly different from those of control CGBR (p >= 0.05). These quality attributes were poorer after canning. After storing 60-UV-CGBR at RT for 3 days, the GABA content and whiteness decreased, and the hardness increased significantly. Its quality was however better than that of canned CGBR.

• 出版日期2016-9