Study of GABA content and development of GABA enriched yogurt from germinated red rice (Munpoo rice) | การศึกษาปริมาณ GABA และการพัฒนาโยเกิร์ตเสริม GABA จากข้าวกล้องมันปูงอก
2009
Metawee Anawachkul(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry) E-mail:[email protected] | Sudarat Jiamyangyuen(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry) E-mail:[email protected]
Objectives of this study were to investigate the effect of germination condition on gamma-aminobutyric acid (GABA) content of germinated aromatic paddy and red rice and to develop yogurt with enhanced level of GABA. Germinated red rice was prepared by soaking in water at rice to water ratio of 1:3 (w/v) for 24 h and leaving in darkness for 48 h to germinate of which the samples were collected every 8 h. The GABA content of germinated grains was determined using HPLC. The results indicated that GABA content of grains after germination significantly increased compared to that of control grains and the optimum condition providing the highest content of GABA (21.32 mg/100 g DW) was 32 h of germination period. The yogurt formula was developed and 30 percent germinated red rice flour prepared using the optimum condition was selected to add in formula. The enriched yogurt contained 4.09 mg/100 g of GABA, which was significantly higher than that of the control yogurt which was not detected.
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Эту запись предоставил Kasetsart University