JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY
Online ISSN : 1884-6025
Print ISSN : 0285-2543
ISSN-L : 0285-2543
Development of Processing Technology for Highly Functional Rice (Part 3)
GABA Formation in Brown Rice by Micro-hydration
Toshiko SATAKETakeshi FUKUMORIHouqing LIUTakamasa MESAKIMotonobu KAWANOYasuhiro SASAKIKenichi ISHIWATA
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JOURNAL FREE ACCESS

2004 Volume 66 Issue 5 Pages 117-124

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Abstract
As brown rice was processed to be of about 23% moisture by micro-hydration (at the rate of about 0.5%/h for less than about 17% moisture, or at the rate of 0.5-1.2%/h for above 17% moisture) and left for 12 hours, the content of GABA (γ-amino butyric acid) increased to 15-20mg/100g. Moreover, because of lower content of heavy cracked kernels, there were few difficulties in milling process. The content of GABA in milled rice (about 90% milling yield) and germ-retained rice (about 95% milling yield) from this brown rice was about 83% and 91%, respectively. Throughout this research, a new process for producing a highly functional rice product that is of high GABA content and tasty, compared with germinated brown rice, was established.
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© The Japanese Society of Agricultural Machinery
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