title: Effects of germination on the nutritive value and bioactive compounds of brown rice breads.
abstract: The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0 h, 12 h, 24 h and 48 h), germination for 48 h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7. Paterna 46980, Valencia, Spain; Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
authors.forename: Fabiola
authors.initials: F
authors.lastname: Cornejo
authors.affiliation: Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: Patricio J
authors.initials: PJ
authors.lastname: Caceres
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Martínez-Villaluenga
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7. Paterna 46980, Valencia, Spain. Electronic address: crosell@iata.csic.es.
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: Juana
authors.initials: J
authors.lastname: Frias
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005511:Food Handling; D018525:Germination; D038321:Glycemic Index; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010666:Phenylpropionates / Q000032:analysis; D010833:Phytic Acid / Q000032:analysis; D013213:Starch / Q000737:chemistry; D005680:gamma-Aminobutyric Acid / Q000032:analysis
chemical_list: D000975:Antioxidants; D010636:Phenols; D010666:Phenylpropionates; D005680:gamma-Aminobutyric Acid; D010833:Phytic Acid; D013213:Starch; C013172:gamma-oryzanol
keywords: Brown rice; Germination; Gluten free; Nutritive value