Abstract
Germinated brown rice is considered a functional food in relation to the presence of beneficial nutrients and bioactive compounds in considerable amounts. The present study, evaluated, for the first time, the suitability of germinated brown rice for the production of value-added fermented products functionalized by the addition of probiotics. Four different fermented products with (EYGG, EYBB536, EYBB12, and EYM) and without (EY) probiotics addition were formulated. Microbiological and chemical profiles, presence of bioactive compounds, antioxidant activity, sensory attributes, and shelf-life during refrigerated storage were evaluated. Results showed that the fermentation process determined the improvement of both bioactive compound profile and anti-inflammatory properties of germinated brown rice. All the fermented products were microbiologically stable during refrigerated storage at +4 °C for 28 days. In addition, a high count of both lactobacilli and bifidobacteria was achieved during the shelf-life, indicating the suitability of the germinated brown rice as a probiotic carrier. Based on the sensory profile, high acceptability scores were attributed by panelists to the germinated brown rice experimental products. Based on the aforementioned results, germinated brown rice can be processed as a new fermented formulation with potential health benefits.
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