| Titles |
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English :
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Chemical evalution of pre-germinated brown ice and whole grain rice bread
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Arabic :
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التقييم الكيماوى للأرز البني المنقوع وخبز الأرز الكامل الحبة
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| Abstract |
Pre-germination process was carried out at 40 Co for 3 and 24h. protein, minerals ,total dietary fiber (TDF), phytic acid , y-oryzanol , and total phenols content were estimated in white rice , brown ice , pre-germinated brown rice (PGBR) and whole grain rice bread (RB). Results indicated that PGBR holds much more nutrition over milled rice or ordinary brown rice . phytic acid decreased with prolonged pre-germination and thermal process , the highest reduction percent was in rice bread (20%) . zn , ca , ma and fe levels increased significantly inpre –germinated brown rice (PGBR) as result of phytic acid degradation . y-oryzanol content did not change after pre-germination (40.62 mg/kg rice grain). Total phenols content declined by 25.30% as prolonged pe –germination (40Co / 24h).
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| Publication year |
2010
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| Pages |
958-971
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Electronic journal of Environmental , Agricultural and Food chemistry
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| Author(s) from ARC |
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| Publication Type |
Journal
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