International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 25(19) (2024)
Germinated VD20 rice – a local rice variety in Vietnam: Effect of process conditions
Le Thi Kim Loan 1, *, Truong Quoc Tat 1, Pham Do Trang Minh 1, Pham Thi Minh Hoang1, Vo Thi Thu Thao 1, Tran Thi Yen Nhi 2, Bach Long Giang2, Dao Tan Phat2
1Faculty of Agriculture and Food Technology, Tien Giang University, Tien Giang Province, Viet Nam.
2Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Abstract
Rice is one of important staple foods, which mainly consumed by human in daily life. One of the methods which could enhance the nutritional profile as well as functional of rice is germination process. VD20 rice, a local rice from Tien Giang province (Vietnam), was used in this study. This investigation was aimed to study the effect of ratio of rice to soaking solution (1:1-1:3), pH of soaking solution (distilled water, pH = 3-5), and time of soaking (3-6 hours) on the germination rate, moisture content of grain and total polyphenol content of germinated rice. Besides that, the impact of germination conditions, including incubation time (16-22 hours) and temperature (31-37oC), on the quality of germinated rice was also elucidated. The obtained results showed the ratio of soaking water to rice is 2.5:1 for the highest polyphenol content and germination rate. The longer the soaking time, the polyphenol content gradually decreases but the germination rate gradually increases over time. Soaking solutions with a pH of 4 for 6 hours were the most apporiate conditions for soaking VD20 rice. During the germination process, temperature and incubation time significant affected the polyphenol content and germination rate. At a temperature of 37℃ for 20 hours, the polyphenol content was highest (33.85 mgGAE/100 g) and gradually decreases with incubation time, but the germination rate gradually increases. Germination process of VD20 enhance the nutrional quality of rice, which could be seen in the increasing of phenolic compounds content. However, it also affected by various factors, as know as, soaking conditions and incubation conditions, which could further study to ultilize and optimize. The obtained product also have the promising application as the nutraceutical food.
Keywords: germination, rice, phenolic compound, soaking, incubation
Full length article – PDF *Corresponding Author, e-mail: lethikimloan@tgu.edu.vn Doi # https://doi.org/10.62877/33-IJCBS-24-25-19-33