Ritruengdech, K. , Kerdchoechuen, O. Laohakunjit, N. 2 and ... 2011/CRDC 5/Power point...
Transcript of Ritruengdech, K. , Kerdchoechuen, O. Laohakunjit, N. 2 and ... 2011/CRDC 5/Power point...
Oral Presentation CRDC 5 22/07/54
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EFFECTS OF PREGELATINIZATION ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF
GERMINATED BROWN RICE FLOUR CV KDML 105
Ritruengdech, K.1, Kerdchoechuen, O. 2 , Laohakunjit, N. 2 and Chaiyakul, S. 1
CV. KDML 105
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1 Department of Nutrition, Faculty of Public Health, Mahidol University
2 School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi
Introduction
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Oral Presentation CRDC 5 22/07/54
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Germinated brown rice
Brown rice soaked in water to induce slight germination, which was shown by 1-2 mm. of
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ygrown out root.
Protein 6 00 g 7 40 g 10 00 g
Germinated Germinated brown ricebrown riceBrown riceBrown riceWhite riceWhite rice
Table Table 11. Nutrients in white, brown and germinated brown rice. Nutrients in white, brown and germinated brown rice
Protein 6.00 g 7.40 g 10.00 gFat 0.80 g 2.40 g 4.50 gDietary fiber 0.60 g 2.80 g 4.50 gVitamin B1 0.07 mg 0.26 mg 0.31 mgVitamin B2 0.02 mg 0.04 mg 0.11 mg
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Vitamin B3 1.80 mg 5.50 mg 8.25 mgVitamin E 0.46 mg 1.40 mg 2.00 mgGABA 1.2 mg 7.00 mg 12.00 mgCarbohydrates 93.20 g 77.70 g 70.10 g
Oral Presentation CRDC 5 22/07/54
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Many studies showed germinated brown rice cv. KDML 105 contained high nutrients such as protein GABA high nutrients such as protein, GABA, vitamin B1.
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Brain metabolism
Headache
Alzheimer’s diseaseGABA
Constipation
Lowerblood pressure
Colon cancerDietary fiber
6Lower blood sugar level
blood pressureHeart disease
Vitamin E
Carbohydrates
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Pregelatinization
Pregelatinization is a process which i f fl t h d suspensions of flour or starch and
water were cooked and dried to give products that disperse readily in cold water and form moderately stable suspensions.
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Oral Presentation CRDC 5 22/07/54
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Spray dryer
• Flour suspension is fed to an atomizer and the droplets are mixed with a hot gas.the droplets are mixed with a hot gas.
• The solution of the flour must be very watery.
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Oral Presentation CRDC 5 22/07/54
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Drum dryer
• Flour suspension is fed to the machine. The heat will caused gelatinization and The heat will caused gelatinization and dry the flour suspension at the same time.
• Cooked flavor, off-color and nutrients loss.
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Extrusion• Raw materials are transported, mixed,
kneaded, sheared, and cooked.
• Flour will be deformed due to shearing.
• Heat from friction and cooking caused
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ggelatinization.
Oral Presentation CRDC 5 22/07/54
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Objectives
To evaluate the physico-chemical properties of pregelatinized germinated brown rice cv. KDML 105 flour produced from single screw extruder.
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Materials and methods
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Oral Presentation CRDC 5 22/07/54
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Khaw Dok Mali 105 (KDML 105) brown ricegerminated
(Khampang et al., 2009) KDML 105 germinated brown rice
dried & milled sieved through 300 micron screen
soaked in water and washed every 12 hrs until the root of rice is long for 0.5-1 mm
Single screw extruderFlour:water ratio
3:1, 2:1, 1:1Temperature60, 80, 100 °C
Pregelatinized flour
3X3 Factorial
CRD
• ANOVA• Duncan’s multiple range test• SAS program
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Chemical analysis• GABA
(Kitaoka and Nakano, 1969)• Vitamin B1
(Liu et al., 2002)
Physical properties • Pasting properties
(Sloth et al., 2009)• Swelling and Solubility Properties (Schoch
et al., 1964)
Pregelatinized flour
Results & Discussion
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19
20
3:12:1dr
y w
eigh
t bas
is)
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16
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sed ºC ºC ºC
2:11:1
(mg/
100
g sa
mpl
e
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unproce
sse 60 ºC
80 ºC
100 º
C
Fig. 1 GABA contents of germinated brown rice and pregelatinized flour (mg/100 g sample dry weight basis).
GA
BA (
0 6
0.7
3:12:1 g
sam
ple
dry
sis)
0.5
0.6
sed ºC ºC ºC
2:11:1
itam
in B
1 (m
g/10
0 w
eigh
t ba
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unproce
sse 60 ºC
80 ºC
100 º
C
Fig. 2 Vitamin B1 contents of germinated brown rice and pregelatinized flour (mg/100 g sample dry weight basis).
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80
100
80
100
120
Viscosity (RVU) Temperature (ºC)
20
40
60
20
40
60
80
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01
0
20
1 2 3 4 5 6 7 8 9 10 11 12
Fig. 3 RVA viscogram
Time min
Viscosity (RVU) Temperature (ºC)
50
100
150
200
250
300
20
40
60
80
100
120
50
100
150
200
250
300
20
40
60
80
100
12060 °C 80 °C
Viscosity (RVU) Temperature (ºC)
50 ºC53-55 ºC
62.02 ºC 62.02 ºC
0 0
unprocessed 3:1 2:1 1:1 Temp
1 2 3 4 5 6 7 8 9 10 11 12 minTime0 0
unprocessed 3:1 2:1 1:1 Temp
1 2 3 4 5 6 7 8 9 10 11 12 minTime
200
250
300
80
100
120Viscosity (RVU) Temperature (ºC)
100 °C
20
0
50
100
150
200
0
20
40
60
80
unprocessed 3:1 2:1 1:1 Temp
1 2 3 4 5 6 7 8 9 10 11 12 minTime
50 ºC
62.02 ºC
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200
250
300
80
100
120
unprocessed
Viscosity (RVU) Temperature (ºC)
60 °C
50
100
150
200
20
40
60
80 p3:12:11:1Temp
53-55 ºC 1 1
62.02 ºC
21
0
50
0
20
1 2 3 4 5 6 7 8 9 10 11 12 minTime
Fig. 4 Pasting profile of germinated brown rice and pregelatinized flour produced at 60ºC.
53-55 C 1:1
200
250
300
80
100
120
unprocessed
Viscosity (RVU) Temperature (ºC)
80 °C
50
100
150
200
20
40
60
80 unprocessed3:12:11:1Temp
50 ºC1:1
62.02 ºC
22
0
50
10
20
1 2 3 4 5 6 7 8 9 10 11 12Time min
Fig. 5 Pasting profile of germinated brown rice and pregelatinized flour produced at 80ºC.
50 ºC
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200
250
300
80
100
120
unprocessed
Viscosity (RVU) Temperature (ºC)
100 °C
50
100
150
200
20
40
60
803:12:11:1Temp
50 ºC3:1
1:1
62.02 ºC
23
0
50
15 27 47 66 87 67 37 27 24 24 27 34 390
20
1 2 3 4 5 6 7 8 9 10 11 12Time min
Fig. 6 Pasting profile of germinated brown rice and pregelatinized flour at 100 ºC.
50 ºC
456789
3:12:1g
pow
er
01234
sed
0 ºC
0 ºC
0 ºC
2:11:1
Swel
ling
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unprocesse 60
80
10
0
Fig. 7 Swelling power of germinated brown rice and pregelatinized flour.
Oral Presentation CRDC 5 22/07/54
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10
15
20
25
3:12:1
bilit
y (%
)
0
5
10
ssed
60 ºC
80 ºC
00 ºC
1:1
Solu
b
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unprocess 60 80 10
0
Fig. 8 Solubility (%) of germinated brown rice and pregelatinized flour.
Conclusion• Pregelatinization had no effect on GABA
content content.
• Vitamin B1 content was decreased with the increasing of temperature.
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• Pregelatinization caused decrease pasting temperature and viscosity and increase swelling power and solubility.