Some Physical Properties of Germinated Brown Rice

Swati Bhauso Patil; Md. Khalid Khan; Santosh Rangrao Yadav

doi:10.52151/jae2014514.1562

Authors

Swati Bhauso Patil Department of Agricultural Processing and Food Engineering, CAET, OUAT, Bhubaneswar- 751 003 (Odisha) Author
Md. Khalid Khan Department of Agricultural Processing and Food Engineering, CAET, OUAT, Bhubaneswar- 751 003 (Odisha) Author
Santosh Rangrao Yadav CAEPHT, CAU, Sikkim Author

DOI:

https://doi.org/10.52151/jae2014514.1562

Keywords:

Brown rice, white rice, wet GBR, dried GBR, Swarna and Lalat

Abstract

Germinated brown rice (GBR) has been recognized as a functional food for its numerous health benefits. Various physical properties of brown rice (BR), white rice (WR) (6 % polishing), wet GBR (32 % moisture content, w.b) and dried GBR (10 % moisture content, w.b) of two local varieties viz. Swarna and Lalat were determined and compared. Physical dimensions, sphericity, true and bulk density, porosity, thousand grain weight, etc. were determined by standard methods. Axial dimensions of the grains, grain volume, grain surface area, thousand grain weight, and true density of both varieties increased after germination of BR. Grain length, width and thickness did not show significant differences between Swarna and Lalat cultivars. Bulk density of wet GBR and dried GBR for both varieties was less than that of BR and WR.

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