- 期刊
發芽糙米之製程和應用的研究
Study of Processing and Application of Germinated Brown Rice
摘要
將糙米進行發芽處理，可顯著提升γ-胺基丁酸 (GABA) 含量及增進保健功能。本研究之目的為研發發芽糙米之製程及分析發芽對糙米品質和抗氧化性質的影響，最後應用於發芽糙米漿的產品開發，以提升產品的營養與經濟價值，並進行品質分析、九分制嗜好性官能品評及問卷調查。結果顯示，25℃ 發芽處理42小時的發芽糙米可達最高GABA含量，約為134.57 mg/100g，是未發芽糙米的3倍。發芽後的糙米仍具有優良的抗氧化活性，但白色度下降。發芽糙米經45℃ 冷風乾燥120 min後水分含量由30%降至14%。然而將2 kg的發芽糙米置於40.68 MHz，5 kW的射頻電極板間距為11 cm中，呈現恒率乾燥速率約為1 g/s，且乾燥8 min即可使發芽糙米的水分含量達到12%。發芽糙米漿的pH值和顏色和市售糙米漿相近，但水分含量和黏度較低，固形物率和糖度則較高。九分制嗜好性官能品評的結果顯示，不論顏色、香氣、甜味、濃稠感和整體喜好性，發芽糙米漿皆略高於市售糙米漿。在問卷調查的部分：早餐會搭配飲品有83%，其中選擇糙米漿有48%；曾喝過糙米漿有95%，其中程度為喜歡有42%；可能會購買發芽糙米漿的有52%；至於認為發芽糙米漿最高可以接受的售價範圍為30元佔48%。
並列摘要
The γ-amino butyric acid (GABA) content in brown rice can be significantly increased during germination to improve the health and functional properties. The objectives of this study were to develop a processing method and analyze the impact of germination on quality and antioxidant properties of germinated brown rice. Then the germinated brown rice milk was developed to increase nutritional and economic values. Finally, the products were analyzed quality, nine-point hedonic sensory evaluation and questionnaire survey. The results showed that the highest GABA content of germinated brown rice was about 96.68 mg/100g at 25℃ germination up to 42 h, and it was about three times of brown rice. Brown rice after germination still had high antioxidant activity, but lower whiteness. The moisture content was decreased from 30% to 14% in germinated brown rice by 45℃ cold air drying 120 min. However, 2 kg of the germinated brown rice placed in 40.68 MHz, 5 kW radio frequency-45℃ cold air drier with electrode plate gap of 11 cm had a constant rate drying rate of about 1 g/s, and only required 8 min to reach 12% moisture content of germinated brown rice. The pH and color of germinated brown rice milk and commercial brown rice milk were similar, but germinated brown rice milk had lower moisture content and viscosity, higher solids and sweet than commercial brown rice milk. According to the nine-point hedonic sensory evaluation, the germinated brown rice milk had higher values of color, flavor, sweet, viscosity and overall likeness than commercial brown rice milk. The questionnaire results showed that 83% respondents had a drink in their breakfast, and 48% respondents chose brown rice milk. 95% respondents had ever drunk brown rice milk, and 42% respondents liked brown rice milk; and 52% respondents may buy it in the market. The highest acceptable price range of brown rice milk was 30 dollars for 48% respondents.