The objective of this study was to evaluate the effect of germination and various abiotic stresses on the technological, nutritional, and sensorial characteristics of brown rice. The seeds were soaked at 40°C and 30% humidity. The soaked seeds were allowed to germinate at 30°C for 36 hr in BOD chamber. The soaked rice grains were subjected to stress conditions in the last 4 hr of germination using saline (SBR/S), low temperature (4°C) (SBR/C), or a combination of saline and low temperature (SBR/B) and, after, it was analyzed the effect of germination and those abiotic stresses on the technological, nutritional, and sensorial characteristics of brown rice by the color parameters, texture profile, γ‐aminobutyric acid content, protein, and starch digestibilities.

中文翻译：

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非生物胁迫对发芽糙米中生物活性化合物生产的影响

这项研究的目的是评估发芽和各种非生物胁迫对糙米的技术，营养和感官特性的影响。将种子在40°C和30％的湿度下浸泡。使浸透的种子在BOD室中在30℃下发芽36小时。浸泡后的米粒在发芽的最后4小时内使用生理盐水（SBR / S），低温（4°C）（SBR / C）或生理盐水和低温的组合（SBR / B）进行胁迫条件然后，通过颜色参数，质地，γ-氨基丁酸含量，蛋白质和淀粉消化率，分析了发芽和非生物胁迫对糙米的技术，营养和感官特性的影响。