The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes.

This article examines the combined effects of cold plasma pretreatment and germination on the nutritional composition, antioxidant activity, starch digestibility, and textural properties of brown rice cakes. Brown rice cakes subjected to cold plasma pretreatment and germination (CGRC) exhibited significantly higher levels of γ-oryzanol, gamma-aminobutyric acid (GABA), total phenolics, flavonoids, and antioxidant capacity, alongside reduced phytic acid content, compared to white rice cakes (WRC) and untreated brown rice cakes (BRC). Additionally, CGRC showed increased resistant starch content, lower in vitro starch digestibility and predicted glycemic index, and improved texture characterized by lower hardness and greater elasticity. These findings suggest that cold plasma pretreatment combined with germination enhances both the nutritional quality and sensory attributes of brown rice cakes, potentially offering functional food benefits.