ทำงานประจำ

ทำงานประจำ

ผลลัพธ์ (อังกฤษ) 1:

Works.

ผลลัพธ์ (อังกฤษ) 2:

Working

ผลลัพธ์ (อังกฤษ) 3:

Process for conveniently prepared rice product was improved to enhance its health benefits. Brown.Aromatic rice (Kao Dawk Mali 105 cultivar) was soaked in water at 25 C and 35 C for 12 h and, 24 hIncubated for 24 h and dried. Higher GABA content (15e17 mg / 100 g) was observed in germinated brown.Rice (GBR) with soaking at 25 C for 24 h and 35 C for 12 h. Subsequently GBR (soaking at 25 C for 24 h).Was cooked in boiling water or pressure cooker and dried to produce quick cooking germinated brown.Rice (QCGBR). Cooking time of QCGBR was reduced to 3.6e4.2 times. Pressure cooking provided lighter.QCGBR (P < 0.05) and higher hot paste viscosity cold paste, viscosity and setback than those, of boilingHowever panelists could, not detect any differences of sensorial quality (P 0.05). GABA content.Significantly reduced after QCGBR development process (P < 0.05). To improve health benefit of the.Product GBR was, cooked under pressure and kept at Chilling Temperature for 24 h and 48 h before.Drying. Rehydrated QCGBR prepared by chilled storing cooked GBR for 48 h had noticeably more resistant.Starch of 0.74 g / 100 g compared to those of cooked brown rice (0.29 g / 100 g) and cooked GBR (0.36 G.100 g).