Functional Properties of Brown Rice Flour as Affected by Germination

Abstract

Paddy rice samples (Oryza sativa) were germinated to prepare germinated brown rice flours. Their functional properties and amylase activity were measured. Germinated samples had higher water absorption, oil absorption, and bulk density than those from ungerminated flours. Germinated rice flour had a least gelation concentration higher than the control flour. In addition, germination significantly changed the pasting properties of rice flour and increased the amylase activity. This study indicated that germination affected the functional properties of brown rice flour. It would be likely to design new food products using germinated brown rice flour.