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Development of a multifunctional yogurt-like product from germinated brown rice

Author:
Cáceres, Patricio J., Peñas, Elena, Martínez-Villaluenga, Cristina, García-Mora, Patricia, Frías, Juana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 306-312
ISSN:
0023-6438
Subject:
acidification, antioxidant activity, antioxidants, bioactive compounds, brown rice, fermentation, gamma-aminobutyric acid, oryzanol, peptidyl-dipeptidase A, phenolic compounds, proximate composition, sensory properties, starter cultures, viability
Abstract:
The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like products was evaluated. Crude brown rice, soaked brown rice and GBR for 48 h and 96 h were fermented (F-CBR, F-SBR, F-GBR48 and F-GBR96, respectively). The viability of the starter culture, acidification pattern, techno-functional properties, content of bioactive compounds [phenolic compounds, γ-aminobutyric acid (GABA) and γ-oryzanol], biological activity [antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities] and sensory attributes were evaluated. Fermentation did not modify proximate composition but improved phenolic and GABA contents as well as ACE-inhibitory activity and consistency index of yogurt-like products. Among them, F-GBR96 exhibited the highest phenolic (15.2 mg GAE/100 g) and GABA (1.9 mg/100 g) concentrations, antioxidant activity (46.9 μg TE/100 g) and ACE-inhibition (61.5%) and was well accepted by panellists.