Green technologies applied to novel sprouted long-grain brown rice beverage formulations

Authors: Beaulieu, John; Reed, Shawndrika

Submitted to: United States-Japan Cooperative Program in Natural Resources (UJNR)
Publication Type: Proceedings
Publication Acceptance Date: 11/15/2018
Publication Date: 12/3/2018
Citation: Beaulieu, J.C., Reed, S.S. 2018. Green technologies applied to novel sprouted long-grain brown rice beverage formulations. United States-Japan Cooperative Program in Natural Resources (UJNR). 1-2.

Interpretive Summary: Rice feeds approximately half the world’s population but the majority of this consumption is white rice, which is a starchy food source that is not nutritionally dense. Due to milling losses, white rice is a poor source of protein, oil, vitamins and minerals. Brown rice is nutritionally superior to white rice but oils and rancidity present challenges during storage. There has been a re-invigorated health trend using sprouted whole grain products (bread flours, cereals and beverages), resulting in several new food and beverage products in the marketplace. Once germinated, activation of metabolism results in the synthesis and/or accumulation of metabolites with health-promoting properties. Rice beverages offer options for those with lactose intolerance, gluten sensitivities and desires to cut back on animal products, in a convenient mode of value-added intake. Worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015 to $21 billion, according to Euromonitor. According to the “Global Dairy Alternatives Market, Consumption Volume (By Source, Region & Application) and 20 Company Profile - Forecast To 2024” report by the Research and Markets firm, the global dairy alternatives plant-based beverage market is projected to grow at a compound annual growth rate (CAGR) of 15% to reach a value of $14 billion by 2018, and expected to surpass U.S. $34 billion by 2024. We used germinated brown rice to convey forward into a convenient beverage all the wholesome constituents including bran, vitamins, minerals, oils, fiber and proteins. Paddy (rough) Rondo rice was dehulled using a pilot plant dehusker, sorted, rinsed, and germinated under various conditions (times and temperatures). Dehulled brown rice germination was 96.7 ± 0.8%, with coleoptile length of 2.24 ± 0.83 mm. Based upon proximate analysis, phytic acid and processing efficiency, we have established a germination process that engages the natural enzymatic hydrolysis of starch and other biochemical changes, which was stopped before appreciable protein, oil and carbohydrate loss occurred. Germination was stopped based upon nominal catabolic macronutrient loss (protein, fat and fiber) combined with slightly increased phytonutrients ('-aminobutyric acid and total phenolics). “Green technologies” for food processing may be defined as sustainable, less harmful to the environment, and safe natural chemical processes used to transform raw produce into value-added foods and ingredients, including use of endogenous and food grade enzymes which, provide reaction specificity, sensitivity and non-toxicity. Green processing technology combined with a “free-flowing” regime with thermal softening, wet milling and gelatinization followed by enzyme saccharification developed a novel brown rice beverage. Germination resulted in significant reductions in both phytic acid (72.3%) and inorganic arsenic (43.0%). Germinating the brown rice resulted in slightly increased '-aminobutyric acid (17.1%) and total phenolics (4.7%) however; like many processed juices, the increases were not maintained throughout the processing. Rapid visco analyser data indicated the brown rice has a higher gelatinization temperature than previously attributed to this long grain white rice with high amylose content. Particle size analysis and viscometric data reveal that the developed sprouted brown rice beverage is on track to have properties close to commercial rice beverages. This is occurring even though the sprouted brown rice beverage developed is 100% completely natural and has absolutely no additives, no added oils or salts, and has yet to be fortified. Based on rheological data, observations and preliminary evidence, it appears that protein, oil and fiber are maintained in the germinated brown rice beverages, and remain soluble and/or as an emulsified suspension. The Brix levels recovered alread

Technical Abstract: Rice feeds approximately half the world’s population but the majority of this consumption is white rice, which is a starchy food source that is not nutritionally dense. Brown rice is nutritionally superior to white rice but oils and rancidity present challenges during storage. Once germinated, brown rice has increased levels of several health-promoting compounds. We used germinated brown rice to convey forward into a convenient beverage all the wholesome constituents including bran, vitamins, minerals, oils, fiber and proteins. Paddy (rough) Rondo rice was dehulled using a pilot plant dehusker, sorted, rinsed, and germinated under various conditions (times and temperatures). Dehulled brown rice germination was 96.7 ± 0.8%, with coleoptile length of 2.24 ± 0.83 mm. Germination was stopped based upon nominal catabolic macronutrient loss (protein, fat and fiber) combined with slightly increased phytonutrients ('-aminobutyric acid and total phenolics). Green processing combined with a “free-flowing” regime with thermal softening, wet milling and gelatinization followed by enzyme saccharification developed a novel brown rice beverage. Germination resulted in significant reductions in both phytic acid (72.3%) and inorganic arsenic (43.0%). Germinating the brown rice resulted in slightly increased '-aminobutyric acid (17.1%) and total phenolics (4.7%) however; like many processed juices, the increases were not maintained throughout the processing. Rapid visco analyser data indicated the brown rice has a higher gelatinization temperature than previously attributed to this long grain white rice with high amylose content. Particle size analysis and viscometric data reveal that the developed sprouted brown rice beverage is on track to have properties close to commercial rice beverages. This is occurring even though the sprouted brown rice beverage developed is 100% completely natural and has absolutely no additives, no added oils or salts, and has yet to be fortified. Based on rheological data, observations and preliminary evidence, it appears that protein, oil and fiber are maintained in the germinated brown rice beverages, and remain soluble and/or as an emulsified suspension. The Brix levels recovered already exceed most commercial samples, so modification of enzyme use and additional solubilization may imply a dilution step will be required. Future work will illustrate if proteins and oils are indeed soluble. The process will also be streamlined through use of a commercial rotating seed sprouting machine and scaled up in our pilot plant (homogenization and pasteurization).