Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Germinated brown rice (GBR) was produced from FARO 44 cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it potable water and germination of de-husked grain. Germination temperatures were maintained at 30 40oC for 12 36 h. The mould content, functional, cooking sensory properties GBR compared to non-germinated (BR) parboiled milled (MR) which used as controls. results showed that did not significantly affect (p<0.05) parameters analyzed. germinating conditions encourage growth moulds. foaming capacity (55.73%), foam stability (43.11%), absorption (1.24 g/g), oil (1.07 g/g) BR differ MR but they increased range 66.43-73.05%, 60.48-74.715%, 2.15-2.88 g/g, 1.95-3.08 g/g respectively. These values higher duration h than bulk density (0.93 g/cm3) swelling power (6.78 decreased 0.61-0.90 g/cm3 2.67-4.70 Much lower obtained a time least (11.0 min) against (18.0 (12.0-15.0 min), uptake ratio (g water/ g rice) also (2.00) (2.19) (2.20-2.37). germinated accepted while rejected.