高機能性米の調製加工技術の開発（第３報）―微量加水による玄米のＧＡＢＡ生成について―

DOI Web Site 参考文献10件

書誌事項

タイトル別名
  • Development of Processing Technology for Highly Functional Rice (Part 3)-GABA Formation in Brown Rice by Micro-hydration-
  • コウキノウセイ マイ ノ チョウセイ カコウ ギジュツ ノ カイハツ ダイ3ポウ ビリョウ カスイ ニ ヨル ゲンマイ ノ GABA セイセイ ニ ツイテ
  • GABA Formation in Brown Rice by Micro-hydration
  • 微量加水による玄米のGABA生成について

この論文をさがす

抄録

As brown rice was processed to be of about 23% moisture by micro-hydration (at the rate of about 0.5%/h for less than about 17% moisture, or at the rate of 0.5-1.2%/h for above 17% moisture) and left for 12 hours, the content of GABA (γ-amino butyric acid) increased to 15-20mg/100g. Moreover, because of lower content of heavy cracked kernels, there were few difficulties in milling process. The content of GABA in milled rice (about 90% milling yield) and germ-retained rice (about 95% milling yield) from this brown rice was about 83% and 91%, respectively. Throughout this research, a new process for producing a highly functional rice product that is of high GABA content and tasty, compared with germinated brown rice, was established.

収録刊行物

参考文献 (10)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ