Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

Background and Objectives Brown rice is rarely consumed as a staple food due to its dark appearance and hard texture. However, germination can improve the taste, nutritional composition, and phenolic content, of brown rice. Therefore, the aim of this study was to compare the pasting properties, ther...

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Veröffentlicht in:	Cereal chemistry 2023-03, Vol.100 (2), p.434-444
Hauptverfasser:	Jabeen, Rifat, Hussain, Syed Zameer, Jan, Nusrat, Fatima, Tabasum, Naik, Haroon Rashid, Jabeen, Abida
Format:	Artikel
Sprache:	eng
Schlagworte:	1,1‐diphenyl‐2‐picrylhydrazyl digestible starch germination microstructural properties scanning electron microscopy γ –aminobutyric acid
Online-Zugang:	Volltext
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