Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

摘要: In this work, germination method, time, and drying temperature were investigated for their effects on gamma-aminobutyric acid (GABA) starch digestibility. The method time influenced the GABA dietary fiber contents as well glucose, but both factors did not provide a faster hydrolysis of germinated brown rice because fiber. When samples dried by hot-air fluidized bed dryer at 130 or 150°C, content was decreased amylose-lipid complexes occurred. Dissociation given in range 100–117°C, which lower than that non-germinated paddy. Thus, obtained high lost some crystalline structure when cooked boiling method. corresponding rate glycemic index changed insignificantly from shade-dried ...