Progress 07/01/21 to 02/28/22

Outputs
Target Audience:The target audiences include processed food formulators seeking whole grain ingredients as alternatives to starch hydrosylates. The results are also relevant to the rice ingredients industry and researchers following the evolution of nutrient developmentwithin sprouted grains. Changes/Problems: COVID and COVID restrictions have limited the degree to which we have been able toconduct sensory assessments of foods containing our prototype rice flours. Rather than formal sensory panel, we conducted bench tests with small numbers of volunteers. The flour itself has a slightly nutty characteristic taste of brown rice. The sprouted rice samples produced within Phase 2 will be deculmed and dehulled prior to milling using newly purchased lab-scale equipment.One of the stumbling points of the Phase 1 project was that the small-scale rice malts were not milled in a way that enabled a rational yield calculation. This time, the yield of milled flour will be assessed by comparing the final mass of flour (without hulls and chaff) to the starting grain mass (both dry weight) for both sprouted and unsprouted samples.All fractions need to be collected to account for the catabolic loss.This is important because, in the absence of spoilage, the upper constraint on the degree of sprouting will likely be excessive vegetative growth. Robust yield measurements are necessary in order to define appropriate endpoints. Certain Californian rice cultivars havebeen in short supply due to drought. We secured sufficient supply for the Phase 1 lab trials, but commercial-scale trials with corporate partners have been delayed. Bacterial spoilage was found to be a problem within commercial sprouted rice flour, but was not encountered within our extended time trials. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? 'Precision sprouting' here refers to the notion that with an understanding of the complex cascade of biochemical changes inherent to sprouting, one can tune the process to achieve desired ingredient endpoints. This Phase 1 project accomplished a coarse mapping of the process spaces related to rice germination & grain mashing. We've demonstrated and modeled how process temperature, time, humidity and shear translate to the expression and activity of endogenous enzymes, and the subsequent nutritional compositions and functional properties. Conditions were outlined that enable relatively high solubility levels, moderate viscosity, and successful spray dry processing. We have confirmed the enhancement of important nutrients during sprouting including GABA, total phenolics and antioxidants. From this, we've created proof-of-concept wholegrain alternatives to oligomeric starch hydrolysates and shown their utility within three food applications. Accomplishments of phase 1: The enhancement of nutritional quality of sprouted brown rice by unlocking minerals and generating bioactive molecules including vitamins A and E, polyphenols, and GABA (Gamma-Aminobutyric Acid) was confirmed. We have shown that amylolytic enzyme levels can reach levels 10X higher than those found in commercial sprouted rice flours. These high levels are more than sufficient to achieve the requirements of our processing pathway.The high alpha-amylase levels and their relative stability during mashing are two causes for optimism for the overall success of this project. We have shown that enzyme level ratios can be adjusted via sprouting process parameterssuch as the degree of soaking and the germination temperature. This can be used to influence the structure of starch in the mashed flours and, therefore, their functional properties. Despite some imperfections within the flour prototypes (flow properties and dispersibility), we have achieved successful application trials in seasoning blends, puddings and granola binder replacements. Thereplacement of corn syrup with a wholegrain low-sugar derivative for granola bars is an attractive value proposition to enable the creation of healthy convenience snacks.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Institute of Food Technologists Online Short Course, Sprouting Technology: Journey from Seed to Highly Soluble Flour, Erhan Yildiz April 28, 2022
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2022 Citation: ACS Fall Meeting (Aug 21-25) 2022 Session title: Extraction & Biotechnology: A Natural & Sustainable Future for Flavors, Erhan Yildiz, Presentation title â¿¿ â¿¿Precision Sprouting Technology: Scaling the natural factory within a grain to develop soluble whole grain sprouted flours to replace highly processed / chemically modified ingredients⿝.