Abstract
This experiment measured the quality, taste and GABA content of paddy rice, brown rice, milled rice, and rinse-free rice processed after applying various amounts of heat and moisture, with a goal of developing an efficient method to maximize functional components present in rice. The results show that the largest amount of GABA is generated by applying a constant temperature and humidity to half-dried and normally-dried paddy at the beginning of the GABA generation process. The difference in quality between rice tested under these conditions and the control rice in terms of grain cracks, broken grains and other criteria was negligible. In the sensory evaluation, the cooked rice showed similar qualities to the control rice in terms of stickiness, shininess, and other characteristics, but was found to be inferior in terms of odor. The odor derives from the ‘grassy and raw smell" of husk, an issue which must be solved in the future.
