ผลของปริมาณข้าวกล้องข้าวเหนียวดำงอกต่อการพัฒนาผลิตภัณฑ์โยเกิร์ตในเชิงอาหารฟังชั่น EFFECT OF GERMINATED BLACK GLUTINOUS BROWN RICE CONTENTS ON PRODUCT DEVELOPMENT OF FUNCTIONAL YOGURT
Keywords:
Germinated Glutinous Black Brown Rice, GABA, Antioxidant, Yogurt, Consumer TestAbstract
This study aimed to produce functional yogurt with high γ-aminobutyric acid (GABA) by using germinated black glutinous brown rice (BGBR). Effect of different germination times (0, 24, 36 and 48 h) on GABA, anthocyanin and DPPH scavenging activity was investigated. It was found that the highest GABA content and DPPH scavenging activity was observed in the samples germinated at 48 h (P ≤ 0.05). The 48 h-germinated BGBR were used for producing 6 yogurt formulas. Some properties of the samples were investigated such as GABA, anthocyanin content, DPPH antioxidants activity and viable LAB count. Also, consumer acceptance (9-point Hedonic scale) of the products were evaluated by consumers (n=200). Principal Component Analysis (PCA) was applied to present relationships among functional properties and consumer acceptances. The results showed that pH of yogurt products decreased from 4.44 to 3.33 with amount of germinated BGBR increased. While, total acidity of the yogurt products increased from 0.67% to 0.87%. The viable LAB counts of yogurt adding 0-80% germinated BGBR were a rage of 1.56 x1010 to 2.75x1010 CFU/ml. This was in the optimal range for promoting the health benefits and considering in accordance with the National Yogurt Association of the United States and Fermented Milks and Lactic acid Bacteria Beverages Association of Japan. Formula containing 70% of germinated BGBR was rated the highest liking scores (5.78-6.16) of all sensory attributes when compared with scores of the other formulas added germinated BGBR (P ≤ 0.05). It contained GABA 55.5 mg/kg, anthocyanin 0.08 mg/kg, IC50 of DPPH 0.18 g equivalent to gallic acid/ml and LAB 1.65x1010 CFU/ml. Therefore, it is probably appropriate formula for producing prototypes product of yogurt added with germinated BGBR, which is valuable as functional yogurt.
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