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Germinated brown rice received great attention as healthy ingredient and can be used as an alternative source in the malting and brewing industry. The germination capacity, physico-nutritional properties, sugars, and diastase enzyme activity of brown rice affected by germination times and temperature were determined and compared with control. Soaking in water increased the moisture content of brown rice. Germination rate of brown rice was also increased by higher germination time and temperature and reached maximum after 48 h of germination at 35 ºC. However, dry matter loss, grain weight, and density are affected to a lesser extent. Germination significantly (P<0.05) affects the crude protein, fat, fibre, and ash contents. Total carbohydrates content showed linear relationship with germination time and temperature. During germination, hydrolytic enzymes act on starch, reducing its concentration and resulting in higher total and reducing sugars amounts. Increase in germination time and temperature also increased diastase enzyme activity.

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-germinated brown rice was 20.96% and it increased from 23.16 to 28.56% under different germination conditions ( Table 1 ). Results also showed that both germination time and temperature significantly increased the in vitro digestibility of starch. Germination

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(7508W). Gaitis, F. & Marakis, S. (1994): Tannic acid effects on spore germination time and mycelial morphology of Aspergillus carbonarius . Micol. Neotrop. Aplicada , 7 , 5

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Acta Alimentaria
Authors: A. Bagdi, G. Balázs, J. Schmidt, M. Szatmári, R. Schoenlechner, E. Berghofer, and S. Tömösközia

hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. Fd Chem. , 92 , 425–435. Jideani I.A. Phytic acid content and hydrochloric acid

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. Aust. J. Crop Sci. , 3 , 184 . Roohinejad , S. , Omidizadeh , A. , Mirhosseini , H. , Saari , N. , Mustafa , S. & Abd Manap , M.Y. ( 2011 ): Effect of pre-germination time on amino acid profile and gamma aminobutyric acid (GABA) contents

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