Surathanan Kongwan, Jiratcha Supachuchai, and Panuchon Chusuk

DOI: 10.14456/sjst-psu.2021.213

pp. 1628 - 1634

Abstract

This study aimed to determine the nutritive values of germinated brown rice (GBR) after soaking in calcium chloride and citrate buffer solutions. The GBR was used to produce germinated brown rice powder (GBRP) for application in a rice jelly product. Results showed that calcium chloride with acidification provided of nutritive values of GBR. It was found that the free GABA and total phenolic content were significantly increased. In contrast, the total starch and estimated glycemic index of the GBR were all significantly decreased. Texture properties of the rice jelly from GBRP were found to have decreased compared with the non-GBR. The sensory evaluation showed that consumers had a preference for the rice jelly produced from the GBRP. It was concluded that GBRP rice jelly could be produced to provide a nutritious low-medium GI product, which could be used as a functional food alternative for diabetics