Quality Attributes of Germinated High-Amylose and Waxy Rice in Superheated Steam and Hot Air Drying

In this work, the effects of amylose content, drying medium, and drying temperature on the fissure, texture, and glycemic index of germinated paddy (GP) were investigated. The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly. Hot air drying at 130 and 150°C insignificantly influenced the hardness of Phitsanulok 2 GP with high amylose content after cooking compared to that of shade-dried GP, and the drying temperatures significantly affected the hardness and stickiness of RD6 GP without amylose content. Superheated steam drying caused a significant change in textural properties for both paddy varieties because of complete starch gelatinization. The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy. Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples.     

Communication strategies in tissue culture and seed research in Thailand

Thailand has a growing demand for improved science-based technologies in the agricultural sector. Traditionally strong in agricultural research, Thailand is encouraging agricultural applications of biotechnology through focused research funding. This article provides a brief account of the status of scientific research in the Thai orchid and seed industries, and examines communication behavior of researchers and innovators in Thai universities, research institutions and firms. Researchers produce relatively few written communications in tissue culture and seed technologies, and technology diffusion relies mainly on personal interactions between the researchers, intermediaries, and users of innovations.     

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

In this work, germination method, germination time, and drying temperature were investigated for their effects on gamma-aminobutyric acid (GABA) and starch digestibility. The germination method and germination time influenced the GABA and dietary fiber contents as well as starch and glucose, but both factors did not provide a faster hydrolysis of starch for germinated brown rice because of the dietary fiber. When the germinated samples were dried by a hot-air fluidized bed dryer at 130 or 150°C, the GABA content was not decreased and the amylose-lipid complexes occurred. Dissociation temperature of the complexes was given in a range of 100–117°C, which was lower than that of complexes in the non-germinated paddy. Thus, the amylose-lipid complexes in the germinated samples obtained at high temperature lost some crystalline structure when cooked by the boiling method. The corresponding rate of starch hydrolysis or glycemic index of the germinated samples changed insignificantly from that of the shade-dried germinated sample or non-germinated brown rice which was dried in shade.