Changes in gamma-aminobutyric acid content and physical properties of cooked germinated brown rice (Chai Nat 1) as affected by various cooking methods

Name: Wattana Tammabancha

Organization : Chulalongkorn University. Faculty of Science

Name: Saiwarun Chaiwanichsiri

Organization : Chulalongkorn University. Faculty of Science

Name: Ninnart Chinprahast

Organization : Chulalongkorn University. Faculty of Science

Name: Inthawoot Suppavorasatit

Organization : Chulalongkorn University. Faculty of Science

Email : inthawoot.s@chula.ac.th

keyword: Germinated brown rice

LCSH: Gamma-aminobutyric acid

Abstract: Consumption of germinated brown rice (GBR) in Thailand is sharply increased due to its high nutritional values, especially from γ-aminobutyric acid (GABA). In general, cooking methods can affect various physicochemical properties including GABA contents of GBR. The objective of this research was to determine the effect of cooking methods on the changes in GABA content and physical properties of cooked GBR. Cooked GBR samples were prepared by four different cooking methods using an electric cooker (EC), a microwave oven (MO), conventional method (CV, with discarding excess water after rice was cooked), and a retort (RT, 118°C, F0 value of 4.0 minute). It was found that cooking methods significantly (p≤0.05) affected the GABA contents. GABA content of EC, MO, and RT cooked GBR were increased, whereas that of the CV sample was decreased in comparison with the uncooked sample. For physical properties, whiteness index (WI) of the CV and EC cooked rice samples were the highest. In addition, textural properties of cooked GBRs were differently altered by cooking methods, especially for the hardness, whose value of the microwave cooked GBR was the highest (p≤0.05).

King Mongkut's University of Technology North Bangkok. Central Library

Address: BANGKOK

Email: library@kmutnb.ac.th

Created: 2016

Modified: 2019-11-19

Issued: 2019-11-19

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BibliograpyCitation : In Chemical Society of Thailand under the Patronage of Professor Dr. HRH Princess Chulabhorn and Chulalongkorn University Faculty of science. Pure and Applied Chemistry International Conference (PACCON 2016) (pp.476-481). Bangkok : Chemical Society of Thailand under the Patronage of Professor Dr. HRH Princess Chulabhorn

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