Instant GABA [gamma-aminobutyric acid] rice congee: not just your typical 'lugaw'[rice congee]
2018
Bulatao, R.M. | Castillo, M.B. | Samin, J.P.A. | Conde, R.M. | Joson, M.J.P. | Veluz, E.S. | Gantioque, G.G. | Romero, M.V.
Food innovation has provided wider selection of products where consumers can satisfy their hunger while keeping them on-the-go, through instant foods. However, these foods cannot provide enough nutrition to the body and its excessive consumption may even lead to occurrence of chronic illness. As such as, instant functional foods were developed. Germinated brown rice or gamma-aminobutyric acid (GABA) rice has great potential as functional food because it contains higher bioactive compounds and essential nutrients. Thus, this study was conducted to develop nutritious instant GABA rice congee (GBR congee) using Philippine rice cultivar NSIC Rc160. GABA rice was produced by soaking BR in water then sprouted up to 0.1-0.2mm. To assess its textural behavior, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), and swelling power (SP) were determined. It was then used to produce GBR congee using different rice-broth ratio and cooking techniques. The eating quality and consumer acceptability of the product were assessed through sensory evaluation. GBR congee with the highest consumer acceptability was characterized for nutritional composition and microbial load. GABA rice had high WAI (1.23g/g), high OAI (2.14g/g), low WSI (0.03%) and low SP (0.02g/g), which indicate its suitability in products with thick consistency. The optimum combination of 1:6 rice-broth ratio and direct cooking for the production of GBR congee is a good source of minerals (9.1%), lipid (6.4%), and protein (24.1%), and is safe for consumption as shown by its low total plate (1.8x10 sup 6 cfu/g) and coliform (2x10 sup 3 cfu/g) counts, and no presence of E. coli and yeast/molds.
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