Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by t...

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Main Authors: Kim, Mi-Hye, Ahn, Sung-Il, Lim, Chan-Mook, Jhoo, Jin-Woo, Kim, Gur-Yoo
Format: Online
Language:English
Published: Korean Society for Food Science of Animal Resources 2016
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018511/
id pubmed-5018511
recordtype oai_dc
spelling pubmed-50185112016-09-12 Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt Kim, Mi-Hye Ahn, Sung-Il Lim, Chan-Mook Jhoo, Jin-Woo Kim, Gur-Yoo Article This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product. Korean Society for Food Science of Animal Resources 2016 2016-08-30 /pmc/articles/PMC5018511/ /pubmed/27621692 http://dx.doi.org/10.5851/kosfa.2016.36.4.508 Text en Copyright © 2016, Korean Society for Food Science of Animal Resources This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
repository_type Open Access Journal
institution_category Foreign Institution
institution US National Center for Biotechnology Information
building NCBI PubMed
collection Online Access
language English
format Online
author Kim, Mi-Hye
Ahn, Sung-Il
Lim, Chan-Mook
Jhoo, Jin-Woo
Kim, Gur-Yoo
spellingShingle Kim, Mi-Hye
Ahn, Sung-Il
Lim, Chan-Mook
Jhoo, Jin-Woo
Kim, Gur-Yoo
Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
author_facet Kim, Mi-Hye
Ahn, Sung-Il
Lim, Chan-Mook
Jhoo, Jin-Woo
Kim, Gur-Yoo
author_sort Kim, Mi-Hye
title Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
title_short Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
title_full Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
title_fullStr Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
title_full_unstemmed Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
title_sort effects of germinated brown rice addition on the flavor and functionality of yogurt
description This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.
publisher Korean Society for Food Science of Animal Resources
publishDate 2016
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018511/
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