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您的检索式：作者名="Subajiny VELUPPILLAI"
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| 1 | Biochemical Changes Associated with Germinating Rice Grains and Germination Improvement显示文摘To determine biochemical changes during the germination of rice grains (Oryza sativa L. subsp. indica var. Mottaikaruppan) and to improve germination rate using gibberellic acid and surfactants [sodium dodecyl sulfate (SDS) (1.0 g/L) and Triton-X-100 (1.0 mL/L)], whole rice grains soaked in distilled water for 12 h at 30oC were germinated in the dark at 30oC for five days. The highest germination rate (77.1%) was obtained on the 5th day. An increase in the content of reducing sugars from 7.3 to 58.1 mg/g DM (dry matter) was observed from the 1st day of germination. Free amino acids and soluble protein contents increased to 3.69 and 5.29 mg/g DM, respectively on the 5th day of germination. Total protein content decreased from 100.5 to 91.0 g/kg DM during germination. Increases in amylolytic (1.1 to 190.0 U/g DM) and proteolytic (0 to 0.12 U/g DM) activities were observed during germination. Effects of different concentrations of gibberellic acid on the germination of rice grains were evaluated and 0.1 g/L was found to promote germination. When effects of gibberellic acid (0.1 g/L) and surfactants were evaluated individually and together, higher germination rate was observed in the control experiment (grains germinated in distilled water), whereas giberellic acid and surfactants decreased the germination rate. Therefore, the flour obtained from the grains germinated for four days using distilled water to obtain high content of soluble materials and enzyme activities can be used in preparation of bakery items. | Subajiny VELUPPILLAI Ketheeswary NITHYANANTHARAJAH Seevaratnam VASANTHARUBA Sandrasegarampillai BALAKUMAR Vasanthy ARASARATNAM | 2009 | Rice science2009，16，3： | 14 |
| 2 | Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour显示文摘The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations,aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance.The whole grains of a local rice variety(Oryza sativa L.subsp.indica var.Mottaikaruppan) were steeped in distilled water(12 h,30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making.The quality of bread was evaluated by considering the physical and sensorial parameters.When the wheat flour was substituted with malted rice flour,35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread.The quality of bread was improved by the addition of 20 g of margarine,20 g of baking powder and 20 g of yeast in 1 kg of flour.Among different ratios of yeast and baking powder,2:1 was the best.Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration.When comparing the final formulation made in the bakery with wheat bread,malted rice-wheat bread contains more soluble dietary fiber(0.62%),insoluble dietary fiber(3.95%),total dietary fiber(4.57%) and free amino acid content(0.64 g/kg) than those in wheat bread(0.5%,2.73%,3.23% and 0.36 g/kg,respectively). | Subajiny VELUPPILLAI Ketheeswary NITHYANANTHARAJAH Seevaratnam VASANTHARUBA Sandrasegarampillai BALAKUMAR Vasanthy ARASARATNAM | 2010 | Rice science2010，17，1： | 1 |
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