Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice
作者： Jakkrawut Techo , Somchart Soponronnarit , Sakamon Devahastin , Ladda S. Wattanasiritham , Ratiya Thuwapanichayanan
DOI: 10.1111/IJFS.14021
关键词:
摘要: Heat and hypoxic treatments were combined with soaking to enhance γ‐aminobutyric acid (GABA) production in germinated paddy (GP). Effects of heating temperature, techniques, that is, impinging stream drying (ISD) tray (TD), germination time on the GABA content, phenolics content antioxidant activity also investigated. Heating temperature had a significant effect content; both ISD TD helped increase when post‐treatment grain was 38–40.5 °C. Within this range, combination heat (S‐ISD‐H S‐TD‐H) yielded GP higher than (S) treatment (S‐H). However, noted be more suitable TD. Phenolics prepared by S‐ISD‐H at different temperatures S‐H not significantly but those S.
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