Influences of Processing Conditions, Thickening Agents and Storage on Quality and Gamma-amino Butyric Acid Content of Germinated Brown Rice Milk
Email tác giả liên hệ:
chuyenhv@hcmute.edu.vnDOI:
https://doi.org/10.54644/jte.73.2022.1299Từ khóa:
Germinated brown rice milk, Soaking, Thermal treatment, Thickener, Gamma-amino butyric acidTóm tắt
Germinated brown rice has recently been recognized as a nutritious and functional food for human health and rice milk is known as one of the most convenient and favorable products from the germinated brown rice. In this study, effects of soaking time, ratio of rice to water, thermal treatments, different thickeners and storage temperature on gamma-amino butyric acid (GABA) content and quality characteristics of germinated brown rice milk (GBRM) were investigated. The results showed that the soaking with ratio 1:10 of rice to water for 8 hours produced the highest GABA content (304.70 µg/ml) compared to other soaking treatments. The heating treatment using 90oC was the most suitable for retaining the GABA content in the obtained GBRM. Regarding the effect of thickening formulations, the mixture of guar gum and xanthan gum created the highest stable GBRM product with the stability approximately 100% after 7 days of storage. In addition, the storage at 5oC was exhibited as the most suitable among the investigated storage conditions for the preservation of GABA content, stability and microbial quality of the GBRM.
Tải xuống: 0
Tài liệu tham khảo
J. K. Ladha, A. Tirol-Padre, K. Reddy and W. Ventura, "Prospects and Problems of Biological Nitrogen Fixation in Rice Production: A Critical Assessment," in New Horizons in Nitrogen Fixation. Part of the Current Plant Science and Biotechnology in Agriculture, vol. 17, Dordrecht, Springer, 1993, pp. 677-682.
S. A. Mir, M. A. Shah and A. Manickavasagan, "Germinated Brown Rice," in Brown Rice, Springer, Cham, 2017, pp. 185-201.
R. Joshi, "Role of Enzymes in Seed Germination," International Journal of Creative Research Thoughts, vol.6, no.2, pp. 1481-1485, Apr. 2018.
F. Wu, N. Yang, A. Touré, Z. Jin, & X. Xu, “Germinated brown rice and its role in human health”, Critical reviews in food science and nutrition, Vol.53, No.5, pp. 451-463, Feb.2013.
D. D. Nguyen and T. T. Dinh, "The Changesin Gamma-aminobutytric Acid, Phytic Acid Content and Other Compositions in Soybean During Germination," Vietnam J. Agri. Sci., vol. 18, no. 5, pp. 445-453, 2020.
D. H. Ngo, Q.T. Tran, T.N.H. Nguyen, T.B. Nguyen, N.H. Pham, T.S. Vo, et al. “Isolation of High Gamma-Aminobutyric Acid-Producing Lactic Acid Bacteria from Fermented Foods.” Presented at Vietnam National Conference on Biotechnology, Hue, Vietnam, 2020, pp. 255-260.
N. Komatsuzaki, K. Tsukahara, H. Toyoshima, T. Suzuki, N. Shimizu, and T. Kimura, “Effect of soaking and gaseous treatment on GABA content in germinated brown rice,” Journal of food engineering, vol.78, no.2, pp. 556-560, Jan.2007.
S. Coghlan, J. Horder, B. Inkster, M. A. Mendez, D. G. Murphy, & D. J. Nutt, “GABA system dysfunction in autism and related disorders: from synapse to symptoms,” Neuroscience & Biobehavioral Reviews, vol.36, no.9, pp. 2044-2055, Oct.2012.
S. Yazulla, “GABA receptors in the retina,” Encyclopedia of the Eye, pp. 173–179, 2010, doi: 10.1016/B978-0-12-374203-2.00203-7.
Y. Ma, A. Wang, M. Yang, S. Wang, L. Wang, S. Zhou, and C. Blecker, “Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products”, LWT, vol.154, 112783, Jan.2022.
S. Jirasatid, and M. Nopharatana, “Thermal Kinetics of Gamma–Aminobutyric Acid and Antioxidant Activity in Germinated Red Jasmine Rice Milk using Arrhenius, Eyring-Polanyi and Ball Models,” Nutrition and Food Science Journal, vol.9, no.2, pp. 700-711, Aug.2021.
Y. Deng, W. Wang, P. Yu, Z. Xi, L. Xu, X. Li and N. He, “Comparison of taurine, GABA, Glu, and Asp as scavengers of malondialdehyde in vitro and in vivo,” Nanoscale research letters, vol.8, no.1, pp. 1-9, Apr.2013.
C. A. Edwards, N. A. Blackburn, L. Craigen, P. Davison, J. Tomlin, K. Sugden, and N. W. Read, “Viscosity of food gums determined in vitro related to their hypoglycemic actions,” The American journal of clinical nutrition, vol.46, no.1, pp. 72-77, Jul.1987.
A. Mortesen, F. Aguilar, R. Crebelli, A. DiDomenico, M. J. Frutos, P. Galtier, and J. C. Leblanc, “Re-evaluation of xanthan gum (E 415) as a food additive”, EFSA J, e04909, Jul.2017.
L. Flutto, “PECTIN: Properties and Determination,” in Encyclopedia of Food Sciences and Nutrition, USA, Elsevier, Dec.2003, pp. 4440–4449, doi: 10.1016/B0-12-227055-X/00901-9.
D. Mudgil, S. Barak, and B. S. Khatkar, “Guar gum: processing, properties and food applications—a review,” Journal of food science and technology, vol.51, no.3, pp. 409-418, Mar.2014.
C. T. Bui, T. T. N. Tran, N. D. D. Le, and C. H. Nguyen, “Study on the processing of germinated brown rice sterilized milk in bottle”, Can Tho University Journal of Science, vol. Agriculture, no. 1, Oct.2016, doi: 10.22144/ctu.jsi.2016.015.
T. T. Q. Cung, H. D. Nguyen, and Q. D. Lai, “Production of Germinated Brown Rice (Gaba Rice) from Vietnamese Brown Rice,” Vietnam J. Sci. Technol., vol. 51, no. 1, p. 63-71, 2013.
T. T. H. Tran, T. H. C. Tran, D, B. Hoang, T. T. H. Le, “Study of processing technology of brown rice production that has rich gamma aminobutyric acid (gaba) from rice seeds om 5451, om 6979 and om 1532germination, Van Hien University Journal of Science, vol.5, no.3, pp. 140-152,
M. Shimoyamada, N. Tsushima, K. Tsuzuki, H. Asao, and R. Yamauchi, "Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein," Food Science and Technology Research, vol. 14, pp. 32-38, Jun.2008.
Microbiology of the food chain - Horizontal method for the enumeration of microorganism, TCVN 4884-1:2015, 2015.
P. Y. Chiang and A. I. Yeh, “Effect of soaking on wet-milling of rice,” Journal of Cereal Science, vol.35, no.1, pp. 85-94, Jan. 2002.
A. K. Thakur and A. K. Gupta, “Water absorption characteristics of paddy, brown rice and husk during soaking,” Journal of Food Engineering, vol.75, no.2, pp. 252-257, Jul.2006.
P. H. Le, T. T. Le, & K. Raes, “Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk”, Journal of Food Processing and Preservation, vol.44, no.1, e14301, 2020.
M. G. Khairallah, “Stability and Sensory Properties of Rice Bran Peptide Fraction Stability and Sensory Properties of Rice Bran Peptide Fraction Incorporated Orange Juice Incorporated Orange Juice”, Graduate Thesis, University of Arkansas, Fayetteville, 2011, [Online]. Available: https://scholarworks.uark.edu/etd
X. Huang, Y. Kakuda, & W. Cui, “Hydrocolloids in emulsions: particle size distribution and interfacial activity”, Food hydrocolloids, vol.15, no.4-6, pp. 533-542, Jul.2021.
F. H. Weber, M. T. P. Clerici, F. P. Collares‐Queiroz, & Y. K. Chang, “Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high‐amylose corn starches”, Starch‐Stärke, vol.61, no.1, pp.28-34, 2009.
C. R. Daubert & B. E. Farkas, “Viscosity measurement using a brook field viscometer”, in Food Analysis Laboratory Manual, Springer, Boston, 2010, pp. 165-169.
N. Neirynck, K. Dewettinck, & P. Van der Meeren, “Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions”, Food Hydrocolloids, vol.21, no.5-6, pp. 862-869, 2007.
F. A. Perrechil, & R. L. Cunha, “Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition”, Journal of Food Engineering, vol.97, no.4, pp. 441-448, 2010.
D. A. Golden & L. Arroyo-Gallyoun, “Relationship of frozen-food quality to microbial survival”, in Quality in frozen food, Springer, Boston, 1997, pp. 174-193.
Tải xuống
Đã Xuất bản
Cách trích dẫn
Số
Chuyên mục
Categories
Giấy phép
Bản quyền (c) 2022 Tạp chí Khoa học Giáo dục Kỹ Thuật - ĐH SPKT TP.HCM
Tác phẩm này được cấp phép theo Giấy phép quốc tế Creative Commons Attribution-NonCommercial 4.0 .
Bản quyền thuộc về JTE.
