The Study of GABA Content and Development of GABA-Enriched Yogurt from Germinated Red Rice (Munpu rice)

Abstract

The objectives of this study were to investigate the effect of germination time on the gammaaminobutyric acid (GABA) content of germinated aromatic paddy and red rice and to develop yogurt with enhanced levels of GABA. Germinated red rice was prepared by soaking in water, using a rice-towater ratio of 1:3 (w/v) for 24 h and leaving in darkness for 48 h to germinate, while collecting samples every 8 h. The GABA content of germinated grains was determined using high performance liquid chromatography (HPLC). The results indicated that the 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 at 32 h after germination. The yogurt formula was developed and 30% germinated red rice flour prepared using the optimum conditions was selected to add to the formula. The enriched yogurt contained 4.09 mg/100 g of GABA, which was significantly higher than that of the control yogurt, in which GABA was not detected.