Effect of puffing on the main physiological active substances of germinated brown rice

The experiment adopted microwave puffing and extrusion puffing to deal with germinated brown rice,and compared the effects of microwave and extrusion puffing on the color,water solubility,water absorption index and main physiological active substances of germinated brown rice. The results showed that the water absorption indexs of germinated brown rice were increased through microwave and extrusion puffing treatment,and was 1.84 and 2.81 times more than raw germinated brown rice,respectively. The L^* values were reduced by 9.29% and 4.41%. The γ-aminobutyric acid contents were also reduced by 40.42% and 24.49%. Phytic acid degradation rates were 6.98% and 14.17% respectively.The oryzanol content was significantly increased by microwave puffing(p<0.05),and was 1.44 times more than pre-treatment. But oryzanol content was significantly decreased by extrusion puffing(p<0.05),and reduced by 89.2%. There were some lose of γ-aminobutytic and phytic acid after microwave puffing,but with little difference of extrusion puffing. And the oryzanol content increased by microwave puffing. Therefore,microwave puffing can retain the more physiological active substances of germinated brown rice.