Effect of encapsulation of bioactive compounds from germinated black rice for rice cracker

The encapsulation technique was applied to improve the stability of bioactive compounds in germinated black rice. The objective of this study was to investigate the encapsulation of bioactive compounds from germinated black rice in black rice cracker products. Germinated black rice was prepared by soaking brown rice in 37°C water for 24 hrs and watering every 4 hrs (5 times). The encapsulation was done by a coacervation technique using gelatin and maltodextrin (DE20) as coating materials. The...