Rice grain germination: a review of its impact on technological properties and development of new food products

Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besides the starch properties. To be efficiently utilized, the starch requires enzymatic hydrolysis, which is a crucial step in the germination process. This review aims to compile comprehensive information on the influence of germination on starch and its associated technological factors. It includes examining the effects on amylose and amylopectin, amylolytic enzymes, viscosity, thermal properties, and granule morphology, texture, and cooking parameters of germinated grains and food products based on germinated rice grains flour. The goal is to provide a detailed analysis of the impact of germination on these factors and shed light on the subject matter for interested readers. Amylolytic enzymes break down starch chains during germination, leading to increased viscosity, modified thermal properties, formation of surface pores on starch granules, and reduced cooking time and hardness. These changes influence grain quality and enable product development using germinated rice flour (e.g., bakery items, tea, and yogurt). Germination affects industrial processes like parboiling differently compared to non-germinated grains. Germinated rice boasts an enhanced nutrient profile, offering increased health benefits. Overall, induced germination presents a method for altering grain characteristics and creating new food possibilities.