Development of a sweet beverage from germinated brown rice: A product of high nutritional value enriched with high bioactive compounds for promoting good health

Abstract

To develop a value-added product from germinated brown rice (GBR), an experiment was developed to optimise the production conditions for a sweet beverage enriched with bioactive compounds (EBCSB) by optimising the A. oryzae spore ratio (0.3 - 0.6%), ratio of GBR to A. oryzae (GA), steamed GBR (SG) (1:3 to 1:9), and hydrolysis process. Results showed that GBR after cooking with water (GBR: water at 1:1.5), and when used as a medium for spore inoculation (0.4%) at 40°C for 36 h yielded the highest amylase activity in GA (2.37 UI/g). Subsequently, GA and SG at 1:5 ratio was incubated at 60°C for 6 h, and yielded the best composition of glucose, gamma-amino butyric acid, and ergothioneine at 12.18%, 883.9 mg/kg, and 210.9 mg/kg, respectively. The product was then sterilised at 121°C for 4 min corresponding to Fvalue = 7.47 (Fo = 7) to increase product safety and maintain good quality for eight weeks. Results further indicated that GBR can be used to produce EBCSB that is good for health.