Improvement of the textural properties of brown rice by magnetic field-assisted germination

Abstract

This study aimed to improve the texture of brown rice by magnetic field-assisted germination. Brown rice was germinated using magnetic field in the absence/presence of exogenous γ-aminobutyric acid, with subsequent monitoring of changes in rice texture, basic component contents, and the structure, physicochemical properties, and interactions of starch, protein, and fiber. Results indicated that the hardness of cooked brown rice decreased by 12.3 %–20.9 %, while the stickiness increased by 7.7 %–23.1 % after germination. The limited decomposition of starch during germination did not fully explain the significant changes in germinated brown rice texture; instead, alterations in dietary fiber-starch and protein-starch interactions likely played a more significant role. Changes in structure of protein, dietary fiber, and starch during germination largely reduced pasting viscosities of brown rice flour, thereby substantially enhancing the texture of cooked rice. Magnetic field improved the germination by activating hydrolases, thus showing more significant impact on the content and interactions of basic component and resulting in more enhancement of brown rice texture. Overall, this study suggested that magnetic field could be an efficient method for improving germinated brown rice texture, which provide theoretical and technical guidance for the development of high-quality brown rice products.