Citation
Binh N. D. T., . and Chi T. M., . and Ha N. C., . and Nu T. T. N., . and Ngoc N. T. L., . and Oladapo I. J., . Development of a sweet beverage from germinated brown rice: a product of high nutritional value enriched with high bioactive compounds for promoting good health. pp. 48-57. ISSN 22317546
Abstract
To develop a value-added product from germinated brown rice (GBR) an experiment was developed to optimise the production conditions for a sweet beverage enriched with bioactive compounds (EBCSB) by optimising the A. oryzae spore ratio (0.3 - 0.6) ratio of GBR to A. oryzae (GA) steamed GBR (SG) (1:3 to 1:9) and hydrolysis process. Results showed that GBR after cooking with water (GBR: water at 1:1.5) and when used as a medium for spore inoculation (0.4) at 40C for 36 h yielded the highest amylase activity in GA (2.37 UI/g). Subsequently GA and SG at 1:5 ratio was incubated at 60C for 6 h and yielded the best composition of glucose gamma-amino butyric acid and ergothioneine at 12.18 883.9 mg/kg and 210.9 mg/kg respectively. The product was then sterilised at 121C for 4 min corresponding to Fvalue 7.47 (Fo 7) to increase product safety and maintain good quality for eight weeks. Results further indicated that GBR can be used to produce EBCSB that is good for health.
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Abstract
To develop a value-added product from germinated brown rice (GBR) an experiment was developed to optimise the production conditions for a sweet beverage enriched with bioactive compounds (EBCSB) by optimising the A. oryzae spore ratio (0.3 - 0.6) ratio of GBR to A. oryzae (GA) steamed GBR (SG) (1:3 to 1:9) and hydrolysis process. Results showed that GBR after cooking with water (GBR: water at 1:1.5) and when used as a medium for spore inoculation (0.4) at 40C for 36 h yielded the highest amylase activity in GA (2.37 UI/g). Subsequently GA and SG at 1:5 ratio was incubated at 60C for 6 h and yielded the best composition of glucose gamma-amino butyric acid and ergothioneine at 12.18 883.9 mg/kg and 210.9 mg/kg respectively. The product was then sterilised at 121C for 4 min corresponding to Fvalue 7.47 (Fo 7) to increase product safety and maintain good quality for eight weeks. Results further indicated that GBR can be used to produce EBCSB that is good for health.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Rice |
| AGROVOC Term: | Aspergillus oryzae |
| AGROVOC Term: | Value added |
| AGROVOC Term: | Gamma-aminobutyric acid |
| AGROVOC Term: | Food preservation |
| AGROVOC Term: | Sterilization |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Public health |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10616 |
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