Fatty Acid Composition and Physiochemical Properties in Germinated Black Rice

https://doi.org/10.22146/ifnp.24259

Siska Indriarsih(1*), Mary Astuti(2), Sri Kanoni(3)

(1) Faculty of Agricultural Technology, Department Food and Agricultural Technology, Universitas Gadjah Mada Yogyakarta
(2) Faculty of Agricultural Technology, Department Food and Agricultural Technology, Universitas Gadjah Mada Yogyakarta
(3) Faculty of Agricultural Technology, Department Food and Agricultural Technology, Universitas Gadjah Mada Yogyakarta
(*) Corresponding Author

Abstract


The objective of the research was to determine the effect of the germination of black rice. Black rice was soaked for 12 h and further germinated for 12, 24, 36, and 48 h. Non-germinated black rice was used as a control. Black rice was germinated for 19-20 h. Fat, and moisture content, total sugar, cooking quality, sensory analysis, and fatty acid composition of germinated black rice were further evaluated. Results show that fat content decreased during germination, but moisture content and total sugar increased. Physiochemical properties, such as length expansion ratio, volumetric expansion, water absorption, gel consistency, and alkali values were in the ranges of 0.77-0.91 mm, 2.42-3.38, 1.64-2.04, 66-82.5 mm, and 2-3.5, respectively. From sensory analysis, most of panelists were favorable for the germinated black rice at 24 h germination. SFA and MUFA tended to decrease during germination but PUFA tended to increase. Thus the germination is effective to improve nutritional values of black rice

Keywords


Germination, Black Rice, Total Sugar, Moisture Content, Fat, Fatty Acid Composition

Full Text:

PDF


References

AOAC. 1990. Official Methods of Analysis, 14the d.Association of Official Agricultural Chemists, Washington DC.

Cagampang, G.B., Perez, C.M. and Juliano, B.O. 1973. A gel consistency test for eating quality of rice. J. Sci. Food Agric. 24:1589

Damardjati, D. S. 1995. Karakteristik Sifat Standarisasi Mutu Beras sebagai Landasan Pengembangan Agribisnis and Agroindustri Padi di Indonesia. Balai Penelitian Teknologi Pangan, Bogor.

Galli, C., Gallela, G. and Marangoni, F. 1994. The Biology of n-6 Fatty Acids, Recent Advances, in M.L. Wahlqvist, Nutrition in a Sustainable Environment, Smith-Gordon and Company Limited, London.

Greenwood C.T. and Munro D.N. 1979. “Carbohydrate”. Applied Science Publishing, London.

Hahm, T., Park, S. and Lo, Y.M. 2008. Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds. Bioresource Technol. 100 (4) 1643-1647.

Hsu, T.F., Kise, M., Wang, M.F., Yang, M.D., Aoto, H., Yoshihara, R., Yokoyama, J., Kunii, D., and Yamamoto, S.. 2008. Effects of pre-germinated brown rice on blood glucose and lipid levels in free-living patients with impaired fasting glucose or type 2 diabetes. J. Nutr. Sci. Vitaminol. 54 (2):163-168.

Lai, H.M. 2001. Effects of Hydrothermal Treatment on the Physicochemical Properties of Pregelatinized Rice Four. Food Chemistry. 72: 455-463.

Little, R.R., Hilder, G.B. and Dawson, E.H. 1958. Differential effect of dilute alkali on 25 varieties of milled rice. Cereal Chem.35:111

Manna, K.M., Naing, K.M. and Pe, H. 1995. Amylase activity of some roots and sprouted cereals and beans. Food and Nutrition Bulletin. 16(2):1-4.

Mikola, M., Brinck, O. and Jones, B.L. 2001. Characterization of oat endo-proteinases that hydrolyze oat avenins. Cereal Chemistry. 77(5):55–58.

Nonogaki, H., Bassel, G.W. and Bewley, J.W. 2010. Germination-still a mystery. Plant Science.

Pranoto, H.S, Mugnisjah,W.Q. and Muniarti, E. 1990. “Biologi Benih”. Institut Pertanian Bogor, Bogor.

Smith M., Marley, K., Siegler D., Singletary, K and Meline B. 2000. Bioactive properties of wild blueberry fruits. J. Food Sci. 65:352-356

Suismono, A. Setyono, S.D. Indrasari, P. Wibowo, and Las, I. 2003. “Evaluasi mutu beras berbagai varietas padi di Indonesia. Balai Penelitian Tanaman Padi. Sukamandi”.

Tang, S.X., G. S. Khus, and Juliano, B.S. 1991. Genetic of Gel Consistency in Rice (Oryza sativa L.). J. Genet. 70:69-78.

Traore, T., Mouquet, C., Icard-Verniere, C., Traore, A. S., and Treche, S. 2004. Changes in nutrient composition, phytate and cyanide contents and alpha-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso). Food Chemistry. 88(1):105–114.

Yang, F., Basu, T.K. and Ooraikul, B. 2001. Studies on germination conditions and antioxidant contents of wheat grain. Int. J. Food Sci. Nutrition. 52(4):319–330.

Yoshida, H., Tomiyama, Y., and Mizushina, Y.. 2010. Lipid Components, Fatty Acids and Triacylglycerol Molecular Species of Black and Red Rices. Food Chem. 123:210-215.

Winarno, F.G.. 1997. “Kimia Pangan dan Gizi”. Gramedia, Jakarta.



DOI: https://doi.org/10.22146/ifnp.24259

Article Metrics

Abstract views : 2127 | views : 2232

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.