Improved Shelf Life of Germinated Brown Rice Cakes
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Abstract:
The improved shelf life of germinated rice cakes was studied in this paper. The shelf-life properties of rice cakes prepared by pure brown rice flours with different germination times, or mixed brown rice flours in different ratios were analyzed and compared using texture profile analysis, differential scanning calorimetry (DSC), and sensory analysis, and the pattern changes in the main ingredients of brown rice during germination were analyzed. The results showed that the shelf life of rice cakes was increased with prolonged germination time, and the brown rice flours with different germination times, mixed in a specific blending ratio, could also further enhance this effect. The optimum shelf life of rice cakes was observed when the 2 d and 3 d germinated brown rice flours were mixed in a ratio of 1:2. The main reasons accounting for the improved shelf life of the rice cakes were the starch degradation. This resulted in the decrease of total starch, amylose and amylopectin content (from day zero to four of germination, the content of total starch, amylose, and amylopectin decreased from 77.26%, 4.08%, and 73.18% to 46.77%, 2.56%, and 44.21%, respectively), and the increase in content of dextrin and small-molecule sugar (from day zero to four of germination, the reducing sugar content increased from 0.98% to 8.22%). Furthermore, the improved shelf life of the final products was also influenced by changes in protein, fat and other components in the germination period and the interaction of these compounds.
