COMPARISON OF DRYING CHARACTERISTICS AND QUALITY ATTRIBUTES OF GERMINATED RICES DRIED BY FLUIDIZED BED TECHNIQE

摘要

A large amount of fissures for the germinated rice which is conventionally prepared from brown rice cab easily take place during germination and drying process.It causes subsequently poor quality of product. The germinated rice prepared from paddy may be a convenient way to improve the germinated rice quality during the processing steps. The objective of this work was therefore to investigate the drying characteristics and quality of germinated rice during germination in forms of paddy (GP) and brown rice (GBR). The experiment results showed that GP had a higher GABA content than GBR and smaller number of fissured kernels in the GBR.Moreover, GP could reduce the germinating time to be shorter when comparing with GBR. The hardness values of both germinated rices after cooking were not different.In drying, the drying rate of GP was lower than that of GBR. The higher drying temperatures lead to decrease the fissured kernels of both dried germinated rices but they did not significantly affect the GABA content and the hardness of cooked dried germinated rices.