CHANGES IN PHYSICOCHEMICAL AND COOKING QUALITY PROPERTIES OF GERMINATED BROWN RICE AND PIGMENTED RICE

This study evaluated the effect of germination process on selected physico-chemical and cooking quality parameters of brown rice (RNR 29325) and pigmented rice (Navara) in India.These rice varieties were subjected to soaking for 12 hours (brown rice) and 36hrs (pigmented rice) at 282C, followed by incubation at 282C.Results showed that germination of the rice lead to significant variations in length, breadth and l*, a*, b* values of grains of both varieties.Germination significantly decreased the bulk and tapped density of grains.A significant decrease in amylose content was observed after germination in brown rice (16.570.71 to 15.120.41%) and pigmented rice (19.480.41 to 17.440.00%) respectively.Germination also led to significant decrease in cooking time from 36.670.47 to 33.670.47min and 41.670.47 to 36.670.47min in brown rice and pigmented rice respectively.After germination, the length, breadth and water uptake ratio of the brown rice and pigmented rice grains increased.