Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice

Abstract This study aims to determine the effect of heat treatments on milling quality and some nutrients of germinated glutinous purple rice; we performed an experiment in a 3x2 factorial design with three replications. The first factors were three heating methods, namely; baking (80, 100 °C) and steaming (100 °C), and the second factors were two heating periods (15 and 30 min). Dried germinated rice was used as control. Heating method and duration as well as their interactions, significantly affected the milling quality and anthocyanin extraction (P