Çimlendirilmiş Esmer Pirinç Keki Üretiminin Biyoaktif Bileşenlere Etkisi

Abstract

In this study, cereal cakes from paddy, brown rice, white rice, wheat, bulgur, corn and brown rice germinated for 24, 48 and 72-hour at 250°C were prepared by using pressure drop method. In addition, brown rice cakes were produced at different temperatures (230, 240, 250, 260°C) to investigate the effect of temperature on bioactive compounds. Specific volume was determined for all samples and GABA, γ-oryzanol, total phytosterol, fatty acid composition and antioxidant capacity were examined for brown rice and germinated brown rice samples.). It was observed that the amount of GABA in brown rice remarkably increased and reached almost 3 fold in 72-hour germination in spite of γ-oryzanol had a decreasing trend. However statistically, an insignificant increasing was observed in total sterol content during germination (p 0,05).