摘要 : Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at 30°C for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory chara... 展开 Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at 30°C for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas y-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptabilityof rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time. 收起