View More View Less
  • 1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Abstract

Brown rice was germinated for different times (12, 24, 36, and 48 h) at different temperatures (25, 30, and 35 °C) with the aim to improve the in vitro digestibility and antioxidant potential of the flour made from it. Results showed that increase in germination time and temperature increased in vitro digestibility of starch and protein during germination of brown rice owing to depolymerisation of starch and protein molecules by enzymatic activity. After germination under varying conditions, antioxidant activity increased from 50.19 to 95.58%, total phenolic and flavonoid contents from 0.88 to 2.02 mg GAE/g and 34.06–62.94 mg QE/100g, respectively. Germination at elevated temperature (35 °C) for prolonged time (48 h) also increased the reducing power by 60.49% and metal chelating activity by 114.50% as a result of structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes with progress in the germination time and temperature also results in continuous reduction in the pasting properties and lightness values (L), while increasing a* and b* values of the flour of germinated brown rice. Tailored germination, therefore, can be offered as a tool to increase nutrient digestibility and bioactive potential of brown rice as compared to non-germinated brown rice, thus, producing naturally modified flour with enhanced functionality.

  • Cáceres, P.J., Martínez-Villaluenga, C., Amigo, L., and Frias, J. (2014). Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chemistry, 152: 407414.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Chung, H.J., Cho, A., and Lim, S.T. (2012a). Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. LWT – Food Science and Technology, 47: 342347.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Chung, H.J., Cho, D.W., Park, J.D., Kweon, D.K., and Lim, S.T. (2012b). In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments. Journal of Cereal Science, 56: 451456.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Gujral, H.S., Sharma, P., Kumar, A., and Singh, B. (2012). Total phenolic content and antioxidant activity of extruded brown rice. International Journal of Food Properties, 15: 301311.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Kim, M.Y., Lee, S.H., Jang, G.Y., Park, H.J., Li, M., Kim, S., Lee, Y.R., Noh, Y.H., Lee, J., and Yeong, H.S. (2015). Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice. Food Chemistry, 166: 8692.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lin, Y.T., Pao, C.C., Wu, S.T., and Chang, C.Y.(2015). Effect of different germination conditions on antioxidative properties and bioactive compounds of germinated brown rice. BioMed Research International, 2015(4): 110.

    • Search Google Scholar
    • Export Citation
  • Sharma, P. and Gujral, H.S. (2011). Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International, 44: 235240.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Sharma, P., Gujral, H.S., and Singh, B. (2012). Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry, 131: 4061413.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Sharma, S., Singh, A., and Singh, B. (2019). Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea as influenced by germination time and temperature. Journal of Food Biochemistry, 43: e12706.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Singh, A., Sharma, S., and Singh, B. (2017). Influence of grain activation conditions on functional characteristics of brown rice flour. Food Science and Technology International, 23: 500512.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Singh, A., Sharma, S. and Singh, B. (2018). Germination behaviour, physico-nutritional properties, and diastase activity of brown rice influenced by germination time and temperature. Acta Alimentaria, 47: 7079.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Singh, A., Sharma, S., Singh, B. and Kaur, G. (2019). In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. Journal of Food Science and Technology, 56: 30773089.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ti, H., Zhang, R., Zhang, M., Li, Q., Wei, Z., Zhang, Y., Tang, X., Deng, Y., Liu, L., and Ma, Y. (2014). Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages. Food Chemistry, 161: 337344.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Tian, S., Nakamura, K., and Kayahara, H. (2004). Analysis of phenolic compounds in white rice, brown rice and germinated brown rice. Journal of Agricultural and Food Chemistry, 52: 48084813.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Xu, J., Zhang, H., Guo, X., and Qian, H. (2012). The impact of germination on the characteristics of brown rice flour and starch. Journal of the Science of Food and Agriculture, 92: 380387.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Zhang, Q., Xiang, J., Zhang, L., Zhu, X., Evers, J., van der Werf, W., and Duan, L. (2014). Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice. Journal of Functional Foods, 10: 283291.

    • Crossref
    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 0 0 0
Mar 2021 0 0 0
Apr 2021 0 0 0
May 2021 27 5 7
Jun 2021 57 1 2
Jul 2021 20 0 0
Aug 2021 0 0 0