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Effect of calcium chloride and pH on the nutritive valuesand in vitro starch digestion of germinated brown rice (GBR),texture and sensory evaluation of rice jelly |
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| รหัสดีโอไอ | |
| Creator | 1. Surathanan Kongwan 2. Jiratcha Supachuchai 3. Panuchon Chusuk |
| Title | Effect of calcium chloride and pH on the nutritive valuesand in vitro starch digestion of germinated brown rice (GBR),texture and sensory evaluation of rice jelly |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2564 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 6 |
| Page no. | 1628-1634 |
| Keyword | germinated brown rice, free GABA, total phenolic, in vitro starch digestion, rice jelly |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | This study aimed to determine the nutritive values of germinated brown rice (GBR) after soaking in calcium chlorideand citrate buffer solutions. The GBR was used to produce germinated brown rice powder (GBRP) for application in a rice jellyproduct. Results showed that calcium chloride with acidification provided of nutritive values of GBR. It was found that the freeGABA and total phenolic content were significantly increased. In contrast, the total starch and estimated glycemic index of theGBR were all significantly decreased. Texture properties of the rice jelly from GBRP were found to have decreased comparedwith the non-GBR. The sensory evaluation showed that consumers had a preference for the rice jelly produced from the GBRP. Itwas concluded that GBRP rice jelly could be produced to provide a nutritious low-medium GI product, which could be used as afunctional food alternative for diabetics |
