โจ๊กกึ่งสำเร็จรูปจากข้าวกล้องงอก

Abstract

Germinated brown rice (GBR) has high nutritional value that related to health benefit. This study investigated the factors effecting the nutritional value in GBR of 2 rice varieties (KDML105 and PTT1). The GBR was processed to instant porridge and the shelf life of instant porridge from GBR was studied. GBR of 2 varieties were prepared by having germination time for 22 and 26 hours (soaking in water for 6 hours then incubated for 16 and 20 hours) in 2 conditions (dark and normal) at 30 deg C. The nutritional value in GBR was analyzed e.g. total amino acids, proteins, reducing sugar, phenolic compounds and oryzanol. GBR produced in the dark condition for 26 hours contained more nutritional value than in milled rice and brown rice, containing total amino acids 18-19 mg/100g, reducing sugar 1,003-1,058 mg/100g, phenolic compounds 59-65 mg/100g and oryzanol 45.66-56.15 mg/100g. Instant porridge from GBR was produced from 2 rice varieties, they were kept in the room temperature (25-35 deg C) to test for sensory test every month. The instant porridge from GBR of 2 rice varities had shelf life for 6 months.