The effect of fermentation of germinated brown rice and KKU URL0381 cultivar black rice on GABA content and chemical composition of by-product and fermented rice juice

Authors

  • Kungnang Tamaruay Faculty of Natural Resource, Rajamangala University of Technology Isan Sakon Nakhon Campus, Sakon Nakhon
  • Rattana Intaket Faculty of Natural Resource, Rajamangala University of Technology Isan Sakon Nakhon Campus, Sakon Nakhon
  • Potchanee Kaewkumsan Faculty of Natural Resource, Rajamangala University of Technology Isan Sakon Nakhon Campus, Sakon Nakhon

DOI:

https://doi.org/10.14456/fabj.2015.3

Keywords:

fermentation, germinated brown rice, black rice, GABA

Abstract

The purpose of this study was to investigate the fermentation process of rice two types (germinated brown rice and KKU URL0381 cultivar black rice) on GABA content and chemical composition (i.e. moisture, protein, fat, ash and crude fiber) of by-product and fermented rice juice. The results indicated that the fermented-germinated brown rice has more protein content than fermented black rice. The fermentation process increased the amount of Gamma-aminobutylic acid (GABA) in germinated brown rice to approximately 4–6 times, whereas, approx. one time in KKU URL0381 cultivar black rice. Results from this study were used for the development production of probiotic supplemental products.

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How to Cite

Tamaruay, Kungnang, Rattana Intaket, and Potchanee Kaewkumsan. 2017. “The Effect of Fermentation of Germinated Brown Rice and KKU URL0381 Cultivar Black Rice on GABA Content and Chemical Composition of by-Product and Fermented Rice Juice”. Food and Applied Bioscience Journal 3 (1):21-29. https://doi.org/10.14456/fabj.2015.3.

Issue

Vol. 3 No. 1 (2015): January - April

Section

Food Processing and Engineering