Standardisation of cooking and conditioning methods for preparation of quick cooking germinated brown rice

• Published in: Journal of the Indian Chemical Society Vol. 98; no. 8; p. 100093
• Main Authors: P, Abhilasha, Pal, U.S., Panda, M.K., Sahoo, G., Nayak, R., Rayaguru, K., Sahoo, N.R.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.08.2021
• Subjects: Conditioning; Cooking methods; GABA content; Quick cooking germinated brown rice; GABA content; Cooking methods; Conditioning; Quick cooking germinated brown rice
• ISSN: 0019-4522
• DOI: 10.1016/j.jics.2021.100093

Quick cooking germinated brown rice (QCGBR) is a novel convenient food product with valuable health benefits. Different cooking and conditioning methods were studied for standardisation of its preparation process. Freshly harvested paddy of Prativa variety was milled in rubber roll sheller to get brown rice which was soaked in demineralised water at 30 ​± ​2 ​°C for 12 ​h followed by 24 ​h of germination in an incubator maintained at 27 ​± ​1 ​°C temperature and 85–90% relative humidity to obtain germinated brown rice. The germinated brown rice was immediately cooked using three different cooking methods such as atmospheric cooking at normal ambient pressure, pressure cooking with water in a domestic pressure cooker at 1 ​bar gauge pressure and pressure steaming (without water) with steam at 1 ​bar gauge pressure to predetermined cooking time. The cooked samples after washing were then conditioned by keeping them at 4 ​°C for 24 ​h (refrigerated storage) or −10 ​°C for 24 ​h (frozen storage) in a house hold refrigerator. The stored samples were taken out after 24 ​h and tempered for 1 ​h followed by drying in a tray dryer at 90 ​°C to obtain the quick cooking germinated brown rice. The samples obtained from different cooking and conditioning methods were analysed for cooking quality, physico-chemical parameters, damaged grain percentage, GABA content and sensory attributes to standardise the cooking and conditioning methods. Cooking time, water uptake ratio, solid loss and volume expansion ratio of quick cooking germinated brown rice varied significantly with cooking and conditioning methods of its preparation (p ​< ​0.05). Though frozen conditioning resulted in lowest cooking time, it was not accepted by the sensory panel due to high damaged grain percentage, distorted shape and softness after cooking. The QCGBR obtained by pressure cooking method followed by refrigerated conditioning resulted in highest sensory score. •Quick Cooking Germinated Brown Rice is a novel convenient ready-to-cook food to cater the need of modern health food segment.•The cooking and conditioning methods for its preparation have been standarised taking cooking qualities, physic-chemical parameters and sensory attributes into consideration.•The developed process technology can be adopted by rice processors and small scale entrepreneurs.