Development and evaluation of gamma ameniobutyrie acid (GABA)- rich rice from selected Philippine cultivars
2017
Bulatao, R.M. | Castillo, M.B. | Bulatao, R.M. | Rafael,R.R. | Romero, M.V.
Consumption of brown rice (BR) is being promoted by the government due to its enormous health benefits. However, B is not well adopted by most Filipinos due to its difficulty in cooking, hard cooked rice texture, and the presence of anti-nutritional component like phytic acid. To address these problems, germination through soaking was conducted to produce GABA rice. Aside from improving the task and texture of BR, GABA rice exhibits many health and cognitive enhancing properties. Thus, this study screened local rice varieties suitable for the production of high quality GABA rice. Optimum conditions for soaking and drying were likewise established. Initial screening involved the measurement of germ size through image analysis (DP2-BSW Application Software, Olympus) since it was hypothesized that a bigger germ tends to produce more GABA. BR sample was then subjected to different treatments optimizing the soaking periods and drying conditions. The eating quality and consumer acceptability of the developed GABA rice were assessed through sensory evaluation. GABA rice with the highest consumer acceptability was used to determine the GABA and phytic acid contents. Image analysis showed that NSIC Rc160 had the biggest germ size (8201.4 sq um); hence it was used as sample for GABA rice production. Over drying was found to be the hard method in drying GABA rice as shown by its high consumer acceptability. GABA rice soaked for 48 hr produced the highest GABA (16.56 mg/100g) and lowest phytic acid (1.15%) contents. Results imply that NSIC Rc160 could produce healthy and nutritious GABA rice with low phytic acid content and high consumer acceptability.
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