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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong


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1556-3758
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Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

Nirandorn Chanlat1 / Sirichai Songsermpong2 / Chulaluck Charunuch3 / Onanong Naivikul4

1Kasetsart University

2Kasetsart University

3Kasetsart University

4Kasetsart University

Citation Information: International Journal of Food Engineering. Volume 7, Issue 4, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.2328, August 2011

Publication History

Published Online:
2011-08-18

Pre-germinated brown rice (PGBR) from non-glutinous (KDML 105) and glutinous (RD 10) varieties was produced by a soaking method in cool water at 25°C for 48 h. After germination, increased crude fiber, reducing sugar (P ? 0.05) and the ?-aminobutyric acid (GABA) content (P ? 0.01) and decreased fat were observed. The extrusion was carried out in a twin-screw extruder by a central composite design (CCD) which studied the effect of feed moisture (15.6-22.3%), screw speed (264-434 rpm) and pre-germinated glutinous brown rice flour level (0-63.6%) on the physicochemical properties of extruded snacks (expansion ratio, density, hardness, brittleness, water absorption index (WAI), water solubility index (WSI)) and GABA content. Second-order polynomial models were computed and used to generate surface plots. Increasing the feed moisture increased the density (P ? 0.01) hardness and WAI, and decreased the expansion ratio, brittleness (P ? 0.01) and WSI (P ? 0.05). Increasing the screw speed increased the expansion ratio, brittleness, WAI and WSI, and decreased the density and hardness. Increasing the levels of pre-germinated glutinous brown rice flour increased the expansion ratio (P ? 0.01), brittleness, WSI (P ? 0.01) and the GABA content (P ? 0.01), and decreased the density, hardness (P ? 0.01) and WAI (P ? 0.01), while the feed moisture content and screw speed had no significant effect on the GABA content (P > 0.05). This knowledge can be used in the design of customer-oriented extruded PGBR products.

Keywords: pre-germinated brown rice; y-aminobutyric acid (GABA); extruded snack; response surface methodology

Citing Articles

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[1]
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Critical Reviews in Food Science and Nutrition, 2015, Page 00
[2]
N. Nikmaram, F. Garavand, A. Elhamirad, S. Beiraghi-toosi, and G. Goli-movahhed
Quality Assurance and Safety of Crops & Foods, 2015, Page 1
[3]
Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao, and Stuart Johnson
International Journal of Food Science & Technology, 2014, Volume 49, Number 5, Page 1408
[4]
Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari, and Charles S. Brennan
International Journal of Food Science & Technology, 2013, Volume 48, Number 5, Page 893

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