Impact of microwave and germination on physicochemical, functional properties, and solubility of black rice powder

Abstract

AbstractBackground and ObjectivesBlack rice is limited due to factors such as low solubility, difficulty to disperse, and high viscosity. The aim of the study is to overcome these shortcomings and improve their practicability in various industrial applications. The effects of germination and microwave on the physicochemical, functional properties, and solubility of black rice powder were compared.FindingsThe effect of germination improved the GABA contents, increased the solubility and starch digestibility, which was consistent with the decrease in relative crystallinity and porous surface structure, and the increase in the gelatinization enthalpy. Microwave increased the solubility and starch digestibility of black rice powder. Total polyphenol content was increased by microwave compared to untreated and germinated black rice. The type of starch showed no significant effect in single and dual treatment. The combined treatment enhanced the GABA content, reduced the loss of polyphenols, anthocyanins and improved its solubility, physicochemical characteristics.ConclusionThe results might help understand the mechanism of germination and microwave treatments influencing the structural properties of starches and contribute to better‐developing products based on black rice flour.Significance and NoveltyThe association treatment increased GABA content, the solubility, and nutrition of black rice flour, but reduced the digestibility of black rice flour.