LỰA CHỌN NGUYÊN LIỆU THÍCH HỢP ĐỂ THU NHẬN GẠO LỨT NẨY MẦM CHO SẢN XUẤT ĐỒ UỐNG DINH DƯỠNG

Tóm tắt

Germinated brown rice has a high nutritional content and has many healthy functional components. It is the most suitable raw material for the production of nutritious drinks. Among the three selected brown rice strains (AnhDao, N97 and TamXoan), AnhDao strain has the most balanced nutritional components, with 8.57% protein, 2.72% lipid, 86.11% starch, 57.33 mg/100g axit γ-aminobutyric
(GABA). By sensory evaluation of AnhDao brown rice, It is more fragrant, soft and sweeter than the other two brown rice strains.
When submerging grain of these brown rice strains in distilled water pH7 with the time from 1 to 10 hours, at 300C±20C; with submerged for 6 grains hours, absorb saturated water of AnhDao and N97 brown rice is higher compared with grain of TamXoan.
To determine germination ability of 3 types of brown rice, the grains are incubated at 350C for 24 hours, incomplete anaerobic conditions. As a result, AnhDao brown rice has the ability to germinate at 99%, the α-amylase activity reaches 46.82 (U/g) and the enzyme Glutamat decacboxylase (GAD) reaches 6.32 (U/g), the highest compared to the two types of brown rice N97 and TamXoan.
With many studies done to determine the most suitable strain, we selected AnhDao brown rice as a nutritious beverage production material.