Title
Development of a multifunctional yogurt-like product from germinated brown rice
Date Issued
01 January 2019
Access level
open access
Resource Type
journal article
Author(s)
Consejo Superior de Investigaciones Científicas
Publisher(s)
Academic Press
Abstract
The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like products was evaluated. Crude brown rice, soaked brown rice and GBR for 48 h and 96 h were fermented (F-CBR, F-SBR, F-GBR48 and F-GBR96, respectively). The viability of the starter culture, acidification pattern, techno-functional properties, content of bioactive compounds [phenolic compounds, γ-aminobutyric acid (GABA) and γ-oryzanol], biological activity [antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities] and sensory attributes were evaluated. Fermentation did not modify proximate composition but improved phenolic and GABA contents as well as ACE-inhibitory activity and consistency index of yogurt-like products. Among them, F-GBR96 exhibited the highest phenolic (15.2 mg GAE/100 g) and GABA (1.9 mg/100 g) concentrations, antioxidant activity (46.9 μg TE/100 g) and ACE-inhibition (61.5%) and was well accepted by panellists.
Start page
306
End page
312
Volume
99
Language
English
OCDE Knowledge area
Ciencias médicas, Ciencias de la salud
Bioquímica, Biología molecular
Subjects
Scopus EID
2-s2.0-85054340118
Source
LWT
ISSN of the container
00236438
Sponsor(s)
This research received funding from Ministry Economy, Industry and Competitiveness, Spain (MINEICO, Spain) and FEDER, European Commission program (grant numbers AGL2015-67598-R and AGL2017-83718-R). Authors also acknowledge the National Autonomous Institute of Agricultural Research from Ecuador (INIAP) for providing the BR grains. E. Peñas thanks the Spanish Ministry of Economy, Industry and Competitiveness and European Social Fund for “Ramón y Cajal” contract (grant number RYC-2013-14354).
This research received funding from Ministry Economy, Industry and Competitiveness, Spain (MINEICO, Spain) and FEDER , European Commission program (grant numbers AGL2015-67598-R and AGL2017-83718-R ). Authors also acknowledge the National Autonomous Institute of Agricultural Research from Ecuador (INIAP) for providing the BR grains. E. Peñas thanks the Spanish Ministry of Economy, Industry and Competitiveness and European Social Fund for “Ramón y Cajal” contract (grant number RYC-2013-14354 ).
Sources of information:
Directorio de Producción Científica
Scopus