| dc.description.abstract | This study was aimed to investigate the effect of germinated red rice with and without
heat-moisture treatment in cookie production on physicochemical, in vitro digestibility
and sensorial properties. Ten kinds of cookie were prepared from wheat flour (reference),
native rice flour (control), only germinated in 6,12,18,24 hours (G6, G12,G18, G24), and
germinated in 6,12,18,24 hours with heat-moisture treatment afterwards (G6H, G12H,
G18H, G24H) flour. The results exhibited insignificant differences in chemical
composition of rice-based products except the moisture content, protein and ash of native rice compared with wheat-based cookies. Germination decreased the spread ratio of
cookies; however, heat-moisture treatment could recover it. Changes in hardness were
entirely dependent on germination time and heat-moisture treatment, with 562g force
requirement to break after 24-hour germination. Although there were no significant
changes for digestive rate during germination, resistant starch content saw a decline trend
from 12% to 7%, significantly decreasing after the 18th hour. After Heat-moisture
treatment, no significant difference or trend can be obtained. G12 was chosen as the best
improvement compared to the G0, with impressive sensorial scores. However, considering
the high RS content, G6H or G18H should be the optimal final products having improved
both texture and dietary management. | en_US |
