Abstract
This experiment measured the chemical composition, quality and taste of rinse-free processed rice produced under different heating, humidifying and drying conditions in order to further develop technology to enrich brown rice with functional components such as GABA. The results show that the amount of GABA generated varies widely based on heating and humidifying conditions, and we observed that a large quantity of the GABA generated was transferred from the germ and bran layers to the endosperm during the process. Of the conditions tested, the optimum conditions were found to be gradually increasing the temperature to 70°C over a period of 7 hours and then holding it at 70°C for 4 hours. The relative humidity during this process should be 80 to 95% for the first two hours and 98% for the remaining 9 hours (total 11 hours). The humidifying should then be followed by drying for 6 hours. The rice processed under these conditions showed a significant increase in brown rice GABA content, and the milled and rinse free rice produced from that brown rice also exhibited high quality and good flavor.
