Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11024877 | LWT - Food Science and Technology | 2019 | 7 Pages |
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 48â¯h and 96â¯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 (15.2â¯mg GAE/100â¯g) and GABA (1.9â¯mg/100â¯g) concentrations, antioxidant activity (46.9â¯Î¼gâ¯TE/100â¯g) and ACE-inhibition (61.5%) and was well accepted by panellists.
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Authors
Patricio J. Cáceres, Elena Peñas, Cristina MartÃnez-Villaluenga, Patricia GarcÃa-Mora, Juana FrÃas,