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

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.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Fermentation, Fermented foods, Gamma-aminobutyric acid, Microstructure, Antioxidant
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jan 2018 08:45
Last Modified:	09 Jan 2018 08:45
URI:	http://ir.cftri.res.in/id/eprint/13262

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