Effects of hydrogen‐rich water on the nutritional properties, volatile profile and texture of germinated brown rice

Summary In the present study, we investigated the effects of hydrogen‐rich water (HRW) on the germination efficiency, chemical composition, biofunctional and volatile compounds, and texture of germinated brown rice (GBR). Our results showed that HRW (1.5 mg L −1 ) treatment significantly increased the germination efficiency of GBR by changing the migration of water during soaking. A chemical composition analysis showed that HRW treatment changed the contents of some biofunctional compounds and volatile components; increased the contents of soluble dietary fibre, thiamine, niacin, γ‐aminobutyric acid, some amino acids and K, P, Mn and Fe; and decreased the contents of starch and Na of GBR compared with those of GBR treated with regular pure water. Moreover, HRW treatment also improved the texture of GBR due to the changes in the ultrastructure of the bran layer and the decrease in insoluble dietary fibre. In summary, HRW is suggested to be applied in the processing of GBR since it can increase germination efficiency and improve the nutritional and eating qualities of GBR.