Abstract
We investigated quality maintenance in the preservation of germinated rice which had been dried at 35°C to avoid damage due to high-temperature drying. Germinated rice was packed with or without deoxidant. The γ-aminobutyric acid (GABA) contents of the samples packed with or without deoxidant were not observed to be different, and microorganisms did not grow. Oxidant contents in the packs without deoxidant significantly decreased after two months, and the germinated rice deteriorated. After six months, the fat acidity index of the germinated rice packed without deoxidant increased from 23 to 52KOHmg/100g, and an oxidized smell was noted. In addition, the chemiluminescence (CL) intensity of germinated rice packed with deoxidant remained constant for six months, but decreased in the samples packed without deoxidant. These results suggest that the maintenance of high quality in germinated rice under these dry conditions may be attributed to preservation with deoxidant. Measurement of CL intensity proved a simple and useful method of evaluating the quality of the rice.
