Article Sidebar

PDF
Date Published: 28/06/2025
Online Published: 16/05/2025
Abstract Views: 1
Views PDF: 0
DOI: https://doi.org/10.56283/1859-0381/895
Issue
Vol. 21 No. 3 (2025)
Section
ORIGINAL RESEARCH
How to Cite
1.
DINH TH, HOANG TMN. DETERMINATION OF TECHNICAL PARAMETERS IN PROCESSING TECHNOLOGY OF GERMINATED GLUTINOUS RICE FLOUR FOR NUTRITIONAL CEREAL MILK PRODUCTION. Tạp chí Dinh dưỡng và Thực phẩm. 2025;21(3):35-44. doi:10.56283/1859-0381/895

DETERMINATION OF TECHNICAL PARAMETERS IN PROCESSING TECHNOLOGY OF GERMINATED GLUTINOUS RICE FLOUR FOR NUTRITIONAL CEREAL MILK PRODUCTION

Thi Hien DINH1, , Thi Minh Nguyet HOANG1
1 Faculty of Food Science and Technology, Vietnam University of Agriculture

Main Article Content

Abstract

Aims:  To identify technical parameters in processing technology of germinated glutinous rice flour for nutritional cereal milk production. 

Methods: Experiments were conducted to evaluate the processing conditions of fermented germinated rice milk powder including: (i) rice seed soaking time: 0, 20, 25, 30, 35, 40 hours; (ii) rice seed incubation time: 0, 10, 20, 30, 40 hours; (iii) addition of 30–70 g of germinated rice powder; and (iv) fermentation for 36 hours at 30°C. Several quality indicators of the product were evaluated, including germination rate, starch content, protein, sugar, fat, viscosity, and sensory quality. 

Results: Soaking time of 25 hours, incubation time of 30 hours, addition of 50 g of germinated rice powder, fermentation time of 36 hours at 30oC were determined to be the technological parameters in the production of nutritional seed milk to achieve the optimal formula in terms of viscosity, starch content, protein, sugar, and fat. The sensory quality achieved an average of 4.43 points for state, 4.42 points for color, 4.14 points for smell, and 4.71 points for taste out of a maximum of 5 points.

Conclusion: The technical parameters in processing technology of the nutritional cereal milk production have been determined to be optimal. Future research should focus on evaluating bioactive metabolites such as GABA, gamma-oryzanol, and microbiological safety indicators.

 

Keywords

Công nghệ chế biến, sữa bột, nếp cái hoa vàng, nảy mầm, lên men.

Article Details

References

1. Hồng HTK. Nghiên cứu ảnh hưởng của nano bạc lên khả năng nảy mầm và một số chỉ tiêu sinh hóa của hạt lúa đài thơm 8. Hue University Journal of Science: Natural Science. 2018 Sep 20;127(1C):181.
2. Nguyễn Văn Vương và Nguyễn Xuân Dũng. Kết quả điều tra tình hình sản xuất lúa nếp ở miền Bắc Việt Nam. Tạp chí khoa học và công nghệ nông nghiệp Việt Nam. 2014; 2:12-19.
3. Nelson K, Stojanovska L, Vasiljevic T, Mathai M. Germinated grains: a superior whole grain functional food? Can J of Physiol Pharmacol. 2013 Jun;91(6):429–41. doi: 10.1139/cjpp-2012-0351.
4. Moongngarm A, Saetung N. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry. 2010 Oct;122(3):782–8.
5. Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients [Internet]. 2019 Feb 17;11(2). Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413227/
6. Ng LT, Huang SH, Chen YT, Su CH. Changes of Tocopherols, Tocotrienols, γ-Oryzanol, and γ-Aminobutyric Acid Levels in the Germinated Brown Rice of Pigmented and Nonpigmented Cultivars. Journal of Agricultural and Food Chemistry. 2013 Dec 13;61(51):12604–11.
7. Kayahara H. Germinated Brown Rice. Department of Sciences of Functional Foods. Shinshu University, Japan. 2004:1-32.
8. Malama F, Nyau V, Marinda P, Munyinda K. Effect of sprouting on selected macronutrients and physical properties of four Zambian common bean (Phaseolus Vulgaris) varieties. Journal of Food and Nutrition Research. 2020 Jun 29;8(5):238-43. Doi: 10.12691/jfnr-8-5-4.
9. Tizazu S, Urga K, Belay A, Abuye C, Retta N. Effect of germination on mineral bioavailability of sorghum-based complementary foods. African Journal of Food, Agriculture, Nutrition and Development. 2011 Oct 7;11(5). doi: 10.4314/ajfand.v11i5.70438.
10. Sokrab AM, Mohamed Ahmed IA, Babiker EE. Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. Journal of the Saudi Society of Agricultural Sciences. 2012 Jun;11(2):123–8. doi: https://doi.org/10.1016/j.jssas.2012.02.002.
11. Akpinar-Bayizit A, Yilmaz-Ersan L, Ozcan T. Determination of Boza’s Organic Acid Composition as it is Affected by Raw Material and Fermentation. International Journal of Food Properties. 2010 Apr 30;13(3):648–56.
12. Almeida EG, Rachid CCTC, Schwan RF. Microbial population present in fermented beverage “cauim” produced by Brazilian Amerindians. International Journal of Food Microbiology. 2007 Nov;120(1-2):146–51.
13. Kuntal G, Mousumi R, Keshab C, Bikas RP. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresour Technol. 2015; 88:161-8. doi: 10.1016/j.biortech.2015.01.130.
14. Zorba M, Hancioglu O, Genc M, Karapinar M, Ova G. The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochemistry. 2003 May;38(10):1405–11. Doi: doi:10.1016/S0032-9592(03)00033-5.
15. Viện Tiêu chuẩn Chất lượng Việt Nam. Xác định lượng đường khử sử dụng thuốc thử DNS. Tiêu chuẩn Việt Nam: TCVN 11470:2016.
16. Viện Tiêu chuẩn Chất lượng Việt Nam. Malt - Xác định hàm lượng nitơ tổng số và tính hàm lượng protein thô - Phương pháp Kjeldahl. Tiêu chuẩn quốc gia TCVN 10791:2015.
17. Viện Tiêu chuẩn Chất lượng Việt Nam. Tiêu chuẩn Việt Nam: Tỉ lệ nảy mầm trung bình được xác định theo TCVN 8548:2011.
18. Viện Tiêu chuẩn Chất lượng Việt Nam. Tiêu chuẩn Việt Nam: Độ nhớt được xác định bằng thiết bị Brookfield theo TCVN 11196:2017.
19. Viện Tiêu chuẩn Chất lượng Việt Nam. Phương pháp đánh giá cảm quan. Tiêu chuẩn Việt Nam: TCVN 3215-79.
20. Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Noppawat Pengkumsri, Saelee M, Periyanaina Kesika, Sasithorn Sirilun, et al. Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities. Food Sci. Technol. 2017 Mar 13;37(suppl 1):83–93.
21. Trung PQ, Ha NC. Changes of chemical properties and functional compounds during the germination of various brown rice in Mekong delta, J Agric Food Technology 2016; 6(2):1-6.
22. Phan MV, Chi HT, Thi HHP, Le TT. The study of soaking and germination times to improve the nutritional quality of white and black glutinous rice. ResearchGate [Internet]. 2022 Apr 30;27(3):10. Available from: https://www.researchgate.net/publication/360275411_The_study_of_soaking_and_germination_times_to_improve_the_nutritional_quality_of_white_and_black_glutinous_rice
1. Zhang Q, Pritchard J, Mieog J, Byrne K, Colgrave ML, Wang JR, et al. Over-Expression of a Wheat Late Maturity Alpha-Amylase Type 1 Impact on Starch Properties During Grain Development and Germination. Frontiers in Plant Science. 2022 Mar 29:13:811728. doi: 10.3389/fpls.2022.811728.
2. Veluppillai S, Nithyanantharajah K, Vasantharuba S, Balakumar S, Arasaratnam V. Biochemical Changes Associated with Germinating Rice Grains and Germination Improvement. Rice Science. 2009 Sep;16(3):240–2.
3. Chatchavanthatri N, Junyusen T, Moolkaew P, Arjharn W, Junyusen P. Effect of soaking and sprouting treatment on germination rate of paddy. Arjharn W, Junyusen P, Treeamnuk T, Junyusen T, editors. E3S Web of Conferences. 2020;187:04016. doi: 10.1051/e3sconf/202018704016.
4. Hu X, Fang C, Lu L, Hu Z, Shao Y, Zhu Z. Determination of soluble sugar profile in rice. Journal of Chromatography B. 2017 Jul;1058:19–23.
5. Cao Y, Jia F, Han Y, Liu Y, Zhang Q. Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method. Journal of Food Science and Technology. 2015 Jan 16;52(10):6599–606.
6. Tatsadjieu Ngoune Léopold, Etoa F-X, Carl. Drying Kinetics, Physico-chemical and Nutritional Characteristics of “Kindimu”, a Fermented.... ResearchGate [Internet]. 2004; 9(1). Available from: https://www.researchgate.net/publication/27794558_Drying_Kinetics_Physico-chemical_and_Nutritional_Characteristics_of_Kindimu_a_Fermented_Milk-Based-Sorghum-Flour
7. Warle BM, Charanjit Singh Riar, Gaikwad SS, Bhagwan Sakhale. Effect of germination on nutritional quality of sorghum. International Journal of Current Research [Internet]. 2015 May 17; 07(5):16029–34. Available from: https://www.researchgate.net/publication/335855892_EFFECT_OF_GERMINATION_ON_NUTRITIONAL_QUALITY_OF_SORGHUM
8. 31 Janyl Iskakova, Hutzler M, Kubat Kemelov, Grothusheitkamp D, Michel M, Methner FJ. Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. Journal of the American Society of Brewing Chemists. 2019 Jan 25; 77(1):1-8.