| dc.description.abstract | Germination is considered to affect nutrition values and physiochemical properties of brown rice. The aim of this study was to investigate the influence of germination time (12, 24, 36 and 48h) of brown waxy rice with relation to chemical compositions, flour characteristics and noodles quality. Brown waxy rice was germinated at 29 °C and 90 % relative humidity for 12, 24, 36 and 48 h. Then, 20% germinated brown waxy rice flours (GBWRF) at different time were composited with wheat flour to determine flour properties and use for making noodles. The result showed that there were significant changes in chemical composition brown waxy rice flour investigated during germination. A decrease in levels of protein, lipid, and ash was certainly observed over period of time whereas the total carbohydrates increased greatly. The hydration and pasting properties were affected, reflecting by the decrease of water absorption index (WAI), swelling power (SP), viscosity and the increase of water solubility index (WSI) as germination proceeded. For noodle measurement, the cooking time and water absorption decreased by time of germination, 48h –germinated brown waxy rice supplement was the lowest among these samples, but it had the highest cooking loss. For sensory evaluation, there was significant difference in color, appearance, texture, odor and taste, overall acceptability of cooked noodle samples. The most preferred sample and closely related to the noodle standard was 12h –germinated waxy brown rice supplement.
Key words: chemical compositions, flour characteristics, flour supplement, germinated brown waxy rice, noodles qualities, noodles, optimal condition. | en_US |
