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The properties of GABA (Gamma-aminobutyric acid) rice drinkssupplemented with probiotic and oligofructose during chilled storage |
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| รหัสดีโอไอ | |
| Creator | Nutthaya Srisuvor |
| Title | The properties of GABA (Gamma-aminobutyric acid) rice drinkssupplemented with probiotic and oligofructose during chilled storage |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2564 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 2 |
| Page no. | 545-551 |
| Keyword | y-aminobutyric acid, germinated brown rice, rice drink, probiotic, oligofructose |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | The quantities of ?-aminobutyric acids (GABA) and total sugar of the germinated brown rice (GBR) and germinatedbrown rice drinks supplemented with probiotic and oligofructose (GBRD-PO) were measured by high-performance liquidchromatography. The physicochemical properties (i.e., total soluble solids, total solids, moisture, pH, total acidity, and apparentviscosity) and sensory properties of the GBRD-PO were investigated during 21-days storage. The survival of probiotics wascounted. The results showed that the quantities of GABA, total sugar, glucose, and maltose depended on the types and cultivarsof the germinated rice. The quantities of GABA and total solids increased but the sucrose and pH decreased in the GBRD-POduring chilled storage. The survival of probiotics averaged 8.26 log CFU/ml throughout the storage. The sensory properties ofGBRD-PO were in an acceptable range. This research is a prototype for the development of GABA quantities in the fermentedrice drinks supplemented with synbiotics for health. |
