Abstract |
The objective of this study was to determine the effect of water flow rate through paddy in soaking process of germinated brown rice on the content of Gamma-aminobutyric acid (GABA) and brown rice quality, percentage of the total brown rice, percentage of the whole grain brown rice, color difference and yellowness of brown rice and root length. Four levels of the water flow rates through paddy, 0, 1, 3 and 5 l/min/kg of paddy were studied with two rice varieties, Khao Dok Mali 105 and Chainat 1 having average grain moisture content of 9.88 and 9.52 %wb, average initial germination of 62.80 and 73.00 % and average GABA content of 2.80 and 2.55 mg/100 g brown rice respectively. The results indicated that for the former variety the amount of GABA content increased as the flow rate increased to 3 l/min/kg of paddy. Further increase in the flow rate did not affect the amount of GABA content. The increase in flow rates also affected on an increase of root length, while the percentages of total brown rice and whole grain brown rice trend to decrease and slightly decrease respectively. However, the treatments did not affect color difference and yellowness of brown rice. Whereas for the later variety, the increases in flow rate did not change the amount of GABA content and resulted in the increase in root length. The decreasing trend of the percentage of total brown rice and slightly changes in the percentage of whole grain brown rice and no change in color difference and yellowness of brown rice were also found. |