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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 |
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| รหัสดีโอไอ | |
| Creator | Kungnang Tamaruay Rattana Intaket and Potchanee Kaewkumsan |
| Title | 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 |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 1 |
| Page no. | 21-29 |
| Keyword | fermentation, germinated brown rice, black rice, GABA |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78116 |
| ISSN | 2286-8615 |
| Abstract | The purpose of this study was to investigate the fermentation process of rice two types (germinated brownriceand KKU URL0381 cultivarblack rice)onGABA content and chemical composition(i.e.moisture, protein, fat, ash and crude fiber)ofby-product and fermented rice juice.The results indicatedthat the fermented-germinated brown rice has more proteincontent than fermented black rice. The fermentation process increasedthe amount ofGamma-aminobutylic acid (GABA) in germinated brownrice to approximately46times, whereas, approx. onetimein KKU URL0381 cultivarblack rice. Results from this study were used for the development production of probiotic supplemental products. |
