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<p>This study examined the effects of germination, tray drying and microwave drying on the physicochemical, functional, and micrometric properties of three cold-tolerant Northern Himalayan rice varieties (K332, SR-2, SR-5). Microwave-dried germinated rice showed higher protein, fat, fiber, and ash contents, along increased reducing sugars. Tray drying better preserved bioactive compounds such as phenolics, antioxidant activity, GABA, while germination reduced phytic acid, especially in microwave-dried samples. Tray drying enhanced rapidly digestible starch, whereas microwave drying increased slowly digestible starch and improved pasting properties. Structural analyses (SEM, FTIR) confirmed molecular modifications. SEM showed a continuous structure in the control sample and the case of germinated sample showed elevated porosity, fractures and surface deterioration, suggesting starch granule disruption. In case of FTIR changes in starch, protein interactions, hydrogen bonding were revealed as variations in functional groups and bonding patterns. Germination and drying methods verified considerable chemical and physical changes that impact rice nutrition and functionality. Germination combined with microwave drying improved nutritional and functional qualities, supporting the development of diabetic-friendly functional foods. Among the varieties, SR-5 exhibited the most pronounced improvements, highlighting its potential for value-added applications. The germinated rice flour therefore could be strategically tailored for certain culinary applications through controlled processing conditions, especially microwave drying.</p>

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Investigating the impact of germination and drying methods on the physicochemical, functional and micrometric properties of cold-tolerant Himalayan rice varieties of India

  • 期刊论文

  • 发表日期：

    2026年6月20日

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  • Hiya Borah,
  • Omar Bashir,
  • Imdadul Hoque Mondal,
  • Aysha Ambadi,
  • Prashant Anil Pawase,
  • Zincia Sherin,
  • Tawheed Amin

摘要

This study examined the effects of germination, tray drying and microwave drying on the physicochemical, functional, and micrometric properties of three cold-tolerant Northern Himalayan rice varieties (K332, SR-2, SR-5). Microwave-dried germinated rice showed higher protein, fat, fiber, and ash contents, along increased reducing sugars. Tray drying better preserved bioactive compounds such as phenolics, antioxidant activity, GABA, while germination reduced phytic acid, especially in microwave-dried samples. Tray drying enhanced rapidly digestible starch, whereas microwave drying increased slowly digestible starch and improved pasting properties. Structural analyses (SEM, FTIR) confirmed molecular modifications. SEM showed a continuous structure in the control sample and the case of germinated sample showed elevated porosity, fractures and surface deterioration, suggesting starch granule disruption. In case of FTIR changes in starch, protein interactions, hydrogen bonding were revealed as variations in functional groups and bonding patterns. Germination and drying methods verified considerable chemical and physical changes that impact rice nutrition and functionality. Germination combined with microwave drying improved nutritional and functional qualities, supporting the development of diabetic-friendly functional foods. Among the varieties, SR-5 exhibited the most pronounced improvements, highlighting its potential for value-added applications. The germinated rice flour therefore could be strategically tailored for certain culinary applications through controlled processing conditions, especially microwave drying.