The properties of GABA (Gamma-aminobutyric acid) rice drinks supplemented with probiotic and oligofructose during chilled storage

Abstract

The quantities of -aminobutyric acids (GABA) and total sugar of the germinated brown rice (GBR) and germinated brown rice drinks supplemented with probiotic and oligofructose (GBRD-PO) were measured by high-performance liquid chromatography. The physicochemical properties (i.e., total soluble solids, total solids, moisture, pH, total acidity, and apparent viscosity) and sensory properties of the GBRD-PO were investigated during 21-days storage. The survival of probiotics was counted. The results showed that the quantities of GABA, total sugar, glucose, and maltose depended on the types and cultivars of the germinated rice. The quantities of GABA and total solids increased but the sucrose and pH decreased in the GBRD-PO during chilled storage. The survival of probiotics averaged 8.26 log CFU/ml throughout the storage. The sensory properties of GBRD-PO were in an acceptable range. This research is a prototype for the development of GABA quantities in the fermented rice drinks supplemented with synbiotics for health.

Keywords

• -aminobutyric acid
• germinated brown rice
• rice drink
• probiotic
• oligofructose