Germination time: impact on nutritional, thermal, and paste properties of red rice

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-03-15 DOI:10.1002/jsfa.14225

Thauana Heberle, Lucas Ávila do Nascimento, Ya-Jane Wang, Rosana Colussi, Jaqueline Ferreira de Souza, André Ricardo Fajardo, Marcia Foster Mesko

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Abstract

BACKGROUND

The study investigates how varying germination times affect the nutritional, thermal, and pasting properties of red rice. Germination was conducted over 32 h, with aliquots collected every 2 h starting from 18 h for property evaluation.

RESULTS

At all evaluated germination times, the red rice samples exhibited low to intermediate amylose levels, while resistant starch content remained relatively constant (approximately 15–20%). Structural changes in the starch were observed: the peak viscosity decreased, maximum gelatinization of the granules occurred at 76 °C, and spectroscopic bands characteristic of this polysaccharide were detected at 3400 cm⁻¹ (OH stretching) and within the 1150–1000 cm⁻¹ range (COH and COC stretching). Protein and fiber content remained unchanged throughout the process, whereas carbohydrate content varied by 10 g kg⁻¹. Protein digestibility increased after 26 h and continued to rise until the end of germination, while starch digestibility decreased throughout the process, particularly between 24 and 26 h.

CONCLUSION

The thermal properties of the grains remained unchanged, as did the starch digestibility, suggesting the potential application of this flour in gluten-free bakery products. © 2025 Society of Chemical Industry.

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发芽时间：对红米营养、热、糊特性的影响。

背景：本研究探讨了不同发芽时间对红米营养、热和糊化特性的影响。萌发时间为32 h，从18 h开始每2 h收集一次，进行特性评价。结果：在所有评估的发芽时间，红米样品显示低至中等直链淀粉水平，而抗性淀粉含量保持相对恒定（约15-20%）。观察到淀粉的结构变化：峰值粘度降低，颗粒在76℃时发生最大糊化，在3400 cm-1 （O - H拉伸）和1150-1000 cm-1范围内（C - OH和C - O - C拉伸）检测到该多糖的光谱特征。蛋白质和纤维含量在整个过程中保持不变，而碳水化合物含量变化10 g kg-1。蛋白质消化率在26 h后升高，并持续上升至萌发结束，而淀粉消化率在整个过程中下降，特别是在24 - 26 h之间。结论：谷物的热特性和淀粉消化率保持不变，表明该面粉在无麸质烘焙产品中的潜在应用。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.