Development of a multifunctional yogurt-like product from germinated brown rice
2019
Cáceres, Patricio J. | Peñas, Elena | Martínez-Villaluenga, Cristina | García Mora, Patricia | Frías, Juana | Ministerio de Economía, Industria y Competitividad (España) | Ministerio de Economía y Competitividad (España) | European Commission | Ministerio de Ciencia, Innovación y Universidades (España) | Agencia Estatal de Investigación (España) | Instituto Nacional de Investigaciones Agropecuarias (Ecuador)
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.
显示更多 [+] 显示较少 [-]This research received funding from Ministry Economy, Industry and Competitiveness, Spain (MINEICO, Spain) and FEDER, European Commission program (grant numbers AGL2015-67598-R and AGL2017-83718-R). Authors also acknowledge the National Autonomous Institute of Agricultural Research from Ecuador (INIAP) for providing the BR grains. E. Peñas thanks the Spanish Ministry of Economy, Industry and Competitiveness and European Social Fund for “Ramón y Cajal” contract (grant number RYC-2013-14354).
显示更多 [+] 显示较少 [-]Peer reviewed
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