Effect of Drying Temperature on Drying Characteristics and Quality of Germinated Rices Prepared from Paddy and Brown Rice

摘要: Kernel fissuring generally occurs during the germination and drying processes when germinated rice is conventionally prepared from brown rice. Fermentation also germination. These problems result in a product of lower quality. As an alternative, may be paddy. In this work, comparative evaluation characteristics quality paddy (GP) (GBR) was conducted. The experimental results showed that GP had advantages over GBR; is, it led to with higher γ-aminobutyric acid (GABA) content, smaller number fissured kernels, attached microorganisms both steps. required time for significantly shorter. More important, sensory analysis revealed overall acceptability cooked than GBR.