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

IF 3.3 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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引用次数: 0

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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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.