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Production and characterization of fermented rice flour containing gamma-aminobutyric acid (GABA).

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Relation http://ir.cftri.com/13262/
 
Title Production and characterization of fermented rice flour containing gamma-aminobutyric acid (GABA).
 
Creator Divyashri, G.
Prapulla, S. G.
 
Subject 04 Fermentation Technology
01 Rice
 
Description Fermented foods provides therapeutical attributes beyond their basic nutritional value and are known to reduce disease risk. Broken rice was fermented using Enterococcus faecium NCIM 5593 and its fermentation characteristics was studied. Attempts were made to formulate gamma-aminobutyric acid (GABA) containing fermented rice flour (GFRF) by lactic acid fermentation. Fermentation enhanced the level of GABA and antioxidant phenolics. GFRF exhibited potential antioxidant capacity evaluated against DPPH (77.89±1.85 mg vitamin C equivalent/g dry matter) and ABTS (163.21±2.81 mg vitamin C equivalent/g dry matter) radicals. Fermentation significantly increased the levels of proteins and reduced carbohydrate content. Microstructure of GFRF was also influenced, where its starch granules where released from its enclosed structure after fermentation. In addition, fermentation enhanced the whiteness of the flour. This investigation shows evidence that fermentation modified the functionality of GFRF and can be used as a functional food ingredient. Further studies are directed towards studying the effect of GFRF extract to ameliorate neurotoxin induced oxidative dysfunctions and neurotoxicity in mice model.
 
Date 2016
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13262/1/IJOEAR-SEP-2016-10.pdf
Divyashri, G. and Prapulla, S. G. (2016) Production and characterization of fermented rice flour containing gamma-aminobutyric acid (GABA). International Journal of Environmental & Agriculture Research, 2 (10). pp. 98-106.