Study On Preparation Of High γ-Aminobutyric Aacid Germinated Brown Rice Cereal

In recent years, with the continuous improvement of people’s living standards, the requirements of nutrition and development of new products are getting higher and higher. Meanwhile, the development of rice food has a very important significance, because China is the largest producer of rice in the world. Germinated brown rice is rich in y-aminobutyric acid (GABA) and other functional components has a variety of physiological functions of the human body. This study is to develop a functional GABA-rich cereal food, relieve anxiety, insomnia and other sub-health issues. A series of single factor experiments and central control designed experiments were done to optimize the high GABA content of germinated brown rice germination process of preparation and research of high GABA germinated brown rice cereal optimum formula, to the following conclusions:1. The effects of germination nutrient solution, namely CaCl2, sodium glutamate, rice protein, alkaline protease, GA, germination time and temperature on the GABA content of germinated brown rice were studied in this paper. Application of the factorial design of experiments and response surface methodology to optimize the germination of brown rice, the optimal parameters of the proposed formula was sodium glutamate 0.6 mg/ml, rice protein 0.03 mg/ml, GA 0.015 mg/L and alkaline protease 1.5 mg/ml. GABA content in germinated brown rice reached 1.95 mg/ml which has improved 17 times than ungerminated brown rice.2. The effects of four single factors for the preparation of germinated brown rice cereal, namely water ratio, β-cyclodextrin dosage, milk powder dosage and cooking time, were studied as scoring GABA content and sensory scores on the weights of 0.4 and 0.6 to concluded comprehensive quality of germinated brown rice cereal. Obtained the optimal parameters for the preparation of germinated brown rice cereal:water ratio of 1:4, cooking time 55 min,β-cyclodextrin amount of 6% and milk powder amount of 9%.3. Using GC-MS to measure flavor substances of germinated brown rice cereal, indicated that aldehydes volatile compounds is the main flavor substances which gives attractive fruity, floral and grassy complex aroma. Also measured the main nutrients of germinated brown rice cereal, as GABA content of 1.21 mg/ml, moisture content of 74.32%, the protein content of 0.45 mg/g, reducing sugar content of 18.41 mg/g and total starch content of 132.68 mg/g, to a further evaluation on the quality of germinated brown rice cereal.