Abstract
Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to increasing the consumption of plant-based beverages, we sprouted unstabilized brown rice, using green technologies and saccharification enzymes for value-added beverages. ‘Rondo’ paddy rice was dehulled, sorted and germinated, and beverages were produced and compared against non-germinated brown and white brewers rice beverages. The preliminary germinated brown rice beverage contained significantly higher concentrations of total lipids, diacylglycerols, triacylglycerols, free sterols, phytosterol esters and oryzanols than both non-germinated brown and white rice beverages. White rice beverages had significantly higher free fatty acids. Significant lipid losses occurred during sieving, yet novel germinated brown rice beverages contained appreciable levels of valuable health-beneficial lipids, which appeared to form natural emulsions. Further pilot plant investigations should be scaled-up for pasteurization and adjusted through emulsification to ameliorate sieving losses.
Highlights
Rice feeds approximately half the world’s population and is the main food crop in developing nations [1]
Total lipids determined by the HPLC from freeze-dried powders indicated that the starting materials contained 0.77%, 2.78%, 3.95% and 2.46%, for white rice (WR), brown ‘Rondo’ (BRR) and BRR sprouted into Germinated (sprouted) brown ‘Rondo’ rice (GBR) and the GBR, respectively (Table 1)
The initial crude fat proximate contents, corresponding to the original raw data per trials compared were 1.19 (WR), 3.04 (BRR) and 3.59% in the BRR used for germination, which resulted in 2.48% for GBR [23]
Summary
Rice feeds approximately half the world’s population and is the main food crop in developing nations [1]. Whole grain brown rice (BR) is superior to white rice (WR) since most nutrients, such as the oils, fatty acids, proteins, vitamins, fiber, micronutrients and antioxidants are retained in the bran [2]. Rice bran contains high amounts of fiber and bioactive phytochemicals, such as tocopherols, tocotrienols, oryzanols, vitamin B complex, phytosterols (β-sitosterol, campesterol and stigmasterol), carotenoids and phenolic compounds [7]. Several such bioactive compounds have long been recognized to improve human health through antioxidant activities, including scavenging free radicals, enhancing the immune system and reducing the development of cancer and heart disease [8,9,10,11]. Rice flour and rice bran, and certain other grains, are known to contain high levels of lipolytic enzymes that require thermal and non-thermal methods to stabilize these materials [2]
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