Shop : Details
Shop
Details
Supaporn Klaykruayat
Optimization of the production process of germinated parboiled purple rice
Rice (Oryza sativa L.) is one of the main cereals produced in the world and is the major staple food for more than half of the world’s population. In recent years, much attention has been paid on the health benefits of consuming rice products, especially “Germinated parboiled rice, GPR”. The health benefits from the consumption of GPR that are scientifically proven include reducing the risk of diseases. Production of GPR consists of three major steps, germinating, steaming, and drying before husking. During germination, the development of the bioactive components such as total phenolic content, antioxidant activity, and especially gamma-aminobutyric acid have noticeably increased. Additionally, the parboiling technique leads to concomitant changes in the rice quality by inactivation of enzymes, which helps to retain some of the nutrients and improves the head rice yield after husking. Drying is an important step in the production process affecting the qualities of GPR. This final step is essential to remove moisture from the grain to inhibit the growth of microorganisms, delay physicochemical deteriorations, and therefore prolong the shelf life of GPR.
One of the most popular Thai pigmented rice cultivars is ‘Hom Nil’. The presence of anthocyanins is represented by a dark purple to almost black color of the grain. Moreover, it also contains high amounts of polyphenols, which are a good source of antioxidants. Therefore, using Hom Nil to produce GPR is preferred over white rice due to its higher bioactive compounds. To optimize the production process of germinated parboiled purple rice, this dissertation consists of three main parts that focus on sorption and drying behavior and the qualities of GPR during the production process and storage
One of the most popular Thai pigmented rice cultivars is ‘Hom Nil’. The presence of anthocyanins is represented by a dark purple to almost black color of the grain. Moreover, it also contains high amounts of polyphenols, which are a good source of antioxidants. Therefore, using Hom Nil to produce GPR is preferred over white rice due to its higher bioactive compounds. To optimize the production process of germinated parboiled purple rice, this dissertation consists of three main parts that focus on sorption and drying behavior and the qualities of GPR during the production process and storage
Schlagwörter: Drying; Purple rice; Germinated parboiled rice; Storage; Sorption isotherm
Schriftenreihe des Lehrstuhls für Agrartechnik in den Tropen und Subtropen der Universität Hohenheim
Herausgegeben von Prof. Dr. Joachim Müller, Stuttgart
Band 25,2022
Verfügbare Online-Dokumente zu diesem Titel
Sie benötigen den Adobe Reader, um diese Dateien ansehen zu können. Hier erhalten Sie eine kleine Hilfe und Informationen, zum Download der PDF-Dateien.
Bitte beachten Sie, dass die Online-Dokumente nicht ausdruckbar und nicht editierbar sind.
Bitte beachten Sie auch weitere Informationen unter: Hilfe und Informationen.
Bitte beachten Sie auch weitere Informationen unter: Hilfe und Informationen.
| Dokument |  | Gesamtdokument | ||
| Dateiart |  | |||
| Kosten |  | 34,35 € | ||
| Aktion |  | Zahlungspflichtig kaufen und download der Datei | ||
| Dokument |  | Inhaltsverzeichnis | ||
| Dateiart | | |||
| Kosten |  | frei | ||
| Aktion |  | Download der Datei | ||
Benutzereinstellungen für registrierte Online-Kunden (Online-Dokumente)
Sie können hier Ihre Adressdaten ändern sowie bereits georderte Dokumente erneut aufrufen.
Benutzer
Nicht angemeldet
Export bibliographischer Daten
Shaker Verlag GmbHAm Langen Graben 15a52353 Düren
Mo. - Do. 8:00 Uhr bis 16:00 UhrFr. 8:00 Uhr bis 15:00 Uhr
Kontaktieren Sie uns. Wir helfen Ihnen gerne weiter.
