Abstract: The effects of selenium-enriched germinated brown rice, microwave drying equipment and extrusion on the nutritional quality of selenium-enriched germinated brown rice were studied.
The results showed that when the concentration of selenium was 10 mg/L, high quality selenium-rich germinated brown rice could be obtained. Under these conditions, the germination rate of brown rice was 97.9%, and the content of organic selenium was 977.6 ug/kg (mass fraction 98.5%).
The content of gamma-aminobutyric acid was 445.9 mg/kg. Microwave drying at 40 ~C was conducive to maintaining the content of selenium and gamma-aminobutyric acid in germinated brown rice. The content of organic selenium and gamma-aminobutyric acid in extruded products increased 29 and 5 times than that in brown rice, respectively.
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