{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T12:14:29Z","timestamp":1792844069939,"version":"4.5.0"},"reference-count":70,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2020,7,29]],"date-time":"2020-07-29T00:00:00Z","timestamp":1595980800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and \u03b3-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng\/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng\/g.<\/jats:p>","DOI":"10.3390\/foods9081016","type":"journal-article","created":{"date-parts":[[2020,7,30]],"date-time":"2020-07-30T03:36:38Z","timestamp":1596080198000},"page":"1016","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7767-5901","authenticated-orcid":false,"given":"John C.","family":"Beaulieu","sequence":"first","affiliation":[{"name":"United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shawndrika S.","family":"Reed","sequence":"additional","affiliation":[{"name":"United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8857-904X","authenticated-orcid":false,"given":"Javier M.","family":"Obando-Ulloa","sequence":"additional","affiliation":[{"name":"Doctorate Program in Natural Science for Development (DOCINADE) and Agronomy Engineering School, Costa Rica Institute of Technology (ITCR), San Carlos Technology Local Campus, PO Box 223-21001, Ciudad Quesada, San Carlos, Alajuela 30101, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stephen M.","family":"Boue","sequence":"additional","affiliation":[{"name":"United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marsha R.","family":"Cole","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Engineering and Science, Louisiana Tech University, Carson-Taylor Hall, 343, PO Box 10348, Ruston, LA 71272, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,7,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1094\/CFW-62-5-0221","article-title":"The Magic and Challenges of Sprouted Grains","volume":"62","author":"Pagand","year":"2017","journal-title":"Cereal Foods World"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Champagne, E.T. (2004). The rice grain and its gross composition. Rice: Chemistry and Technology, American Association of Cereal Chemists, Inc.. 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