Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

Abstract

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

“…Additionally, the incorporation of fiber-rich whole grains may have additional effects on yogurt functionality 6 ; thus, the addition of sorghum in yogurt represents the possibility of developing differentiated products. These products have more fiber, mainly insoluble fiber, more bioactive compounds such as condensed tannins and anthocyanins, vitamin E and various minerals such as iron, phosphorus, magnesium and zinc 8 .…”

“…It is also known that whole grains present nutritional superiority due to the presence of embryo and bran grain structures which, besides fiber, contain: several minerals, vitamins and bioactive compounds. The consumption of whole grains is therefore recommended by nutritionists and other health professionals over the consumption of refined grains 6,7 .…”