Effect of temperature and mode of drying on bioactive compounds and quality of germinated parboiled rice

Germinated parboiled rice (GPR) is recognized as a functional food because it is rich in bioactive compounds, especially gamma-aminobutyric acid (GABA). GPR was produced by soaking, incubating, steaming, and then drying using a high-precision hot air dryer. The results indicated that air flow mode and drying temperature had significant effects on the quality of GPR. Drying at higher temperatures and shorter times conserved GABA content. Using through-flow mode decreased drying time and prevented color change. However, a slightly lower percentage of head rice yield was observed. Moreover, using through-flow mode negatively affected the hardness loss after cooking. Keywords: Germinated parboiled rice; Drying mode; Gamma-aminobutyric acid; Head rice yield