Development of a Novel Food Material Using Germinated Brown Rice by Twin-screw Extrusion

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  • 発芽玄米の２軸エクストルージョンによる食品素材化
  • ハツガ ゲンマイ ノ 2ジク エクストルージョン ニ ヨル ショクヒン ソザイカ
  • 発芽玄米の新用途開発に関する研究(第1報)

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Abstract

In order to develop a novel food utilization technique using germinated brown rice (GBR), an extrusion of GBR by twin-screw extruder was investigated. Compared with polished rice and brown rice, prepared GBR (cv. Koshihikari) for supplying extrusion cooking, contained significantly higher gamma-aminobutyric acid (GABA). Operating conditions for extrusion of GBR, were barrel temperature at 150°C, feed rate for 100g/min and pressure at 6.0MPa. For the evaluation on the extrudate of GBR, as to nutritional component, rupture strength, particle size, color and viscosity, were measured. Rupture strength on extrudate of GBR was lower than that of polished rice, and it was like a snack food. Mean particle diameter for the extrudate powder of GBR was finer than that of unextruded brown rice. It contained higher functional components, GABA, oryzanol, inositol, dietary fiber and total ferulic acid, and also contained richer tasty amino acids, such as glutamic acid, glycine, alanine, aspartic acid, than unextruded polished rice. As the results of panel test on bread mixed 30% of extruded GBR powder, sweetness was stronger (P<0.05), and overall evaluation was similar acceptance (P<0.05) with ordinarily wheat bread. The obtained results on the extrudate of GBR in this study showed that the extrudate of GBR or the powder would be available for consumer or industrial use as novel food material.

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