Table 6.
Brix and pH change in white, brown, and germinated brown rice beverages, with commercial sample comparison
| Rice type | Processing step | Time (hr) | pH | Sig b | Brix | Sig |
|---|---|---|---|---|---|---|
| WR a | Rinsed | 0.5 | 5.99 | b | ||
| PWM crude | 0 | 6.05 | a,b | |||
| PNZ rice beverage | 0 | – | 15.83 | a | ||
| 1.5 | 6.10 | a | 15.49 | a | ||
| BRR | Water | 0 | 7.58 | |||
| Rinsed | 0.5 | 7.47 | ||||
| PWM crude | 0 | 6.47 | * | |||
| PNZ rice beverage | 0 | – | 14.63 | b | ||
| 1.5 | 6.28 | * | 15.20 | a | ||
| 72 | 6.34 | * | 15.40 | a | ||
| GBR | Water | 0 | 6.04 | |||
| GBR‐Water | 4 | 6.00 | ||||
| PWM crude | 0 | 6.12 | ||||
| Gelat | 0 | 6.04 | 3.08 | d | ||
| PNZ rice beverage | 0 | – | – | |||
| 1 | 6.02 | 13.70 | c | |||
| 1.5 | 6.07 | 14.60 | a,b | |||
| 2 | 5.99 | 14.15 | b,c | |||
| 24 | 6.08 | 14.83 | a,b | |||
| 72 | 6.13 | * | 15.09 | a | ||
| BRR | CRB #1 | 6.30 | c | 10.47 | a,b | |
| GBR | CRB #2 | 6.77 | a | 5.97 | c | |
| BRR | CRB #3 | 6.13 | d | 10.80 | a | |
| BRR | CRB #4 | 6.36 | b | 9.90 | b | |
| BRR | CRB #1,3,4 | 6.26 | b | 10.38 | a | |
| GBR | CRB #2 | 6.77 | a | 5.97 | b |
Abbreviations: BRR, brown Rondo rice; CRB, commercial rice beverage; GBR, germinated brown rice (Rondo) beverage; WR, white rice (Rondo).
Water indicates the starting pH of deionized water. GBR‐water is after 4 hr of germination whereas “Rinsed” indicates the pH following 0.5 hr soaking/rinsing prior to germination. PWM crude is postwet milled slurry, and PNZ is postenzyme treatment, rice beverages. GBR CRB indicates a commercial rice beverage labeled as “sprouted” whereas BRR CRB are commercial rice beverages labeled “brown rice.”
Sig. Significance. Means highlighted with an asterisk (*) are significantly different from the respective control according to Dunnett's test at p < .05. Means not connected by same letter, per groupings down columns, are significantly different according to a Tukey–Kramer HSD at p < .05.