ABSTRACT: The effects of different hot air drying temperatures (50, 55, 60, 65, 70, 75 C) and microwave drying power (406 W, 567 W, 700 W) on reducing sugar, soluble protein and GABA of germinated brown rice were studied.
The results show that the best drying temperature is 50 C in hot air drying and high temperature in microwave drying equipment. The optimum conditions of the two drying methods were compared. Considering the economy and time, microwave drying of 567 W at medium and high temperature was more suitable, followed by hot air drying at 50 C.
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