Product Development of Germinated Black Glutinous Rice Drink in a Sachet as Affected by Roasting and Brewing Time

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dc.contributor.authorKankanit Jongrattanavit
dc.contributor.authorPitchaya Pothinuch
dc.contributor.authorSuwanna Pichaiyongvongdee
dc.contributor.authorNatchanok Nukit
dc.contributor.authorNaraet Bangsiri
dc.contributor.correspondenceK. Jongrattanavit; School of Culinary Art, Suan Dusit University, Bangkok, 10300, Thailand; email: Kankanit_jon@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:28Z
dc.date.available2025-03-10T07:35:28Z
dc.date.issued2021
dc.description.abstractGerminated black glutinous rice (GBGR) drink in a sachet was developed. The effects of roasting time (0, 5, 10 and 15 min) and brewing time (3, 5, 7, 10 and 15 min) on color, chemical compositions and antioxidant capacity were investigated. Prolonged roasting time increased L*, positive b*, C* and h¡ values, whereas decreased positive a* value, resulting in lighter color. Ash and carbohydrate contents were higher when longer roasting time was applied; however, aw, moisture and protein contents were lower. GABA contents (61.04 mg/kg) retained in GBGR with 5 min-roasting time. Fat, crude fibers, total phenolic (TPC), total anthocyanin (TAC) contents and DPPH scavenging capacity did not significant change according to roasting time. Regarding brewing time with water at 98¡C, L* and h¡ values of GBGR drink decreased. Higher TPC, TAC and DPPH scavenging capacity of GBGR drink were induced by using short brewing time 3-5 min). Therefore, roasting and brewing time of 5 and 3 min, respectively, were recommended for healthy drink production from GBGR. GABA concentration of 0.17 mg/150 mL was detected in finished product. For consumer acceptability test, GBGR drink was liked moderately and 77% of consumers would like to buy the product. Physical, chemical and microbial changes of the product prototype during storage time of 98 days were accepted following the Thai agricultural standard TAS 4404-2012 Good manufacturing practices for germinated brown rice standard. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85184321421
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4694
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectBrewing time
dc.subjectGerminated black glutinous rice
dc.subjectRice drink
dc.subjectRoasting time
dc.titleProduct Development of Germinated Black Glutinous Rice Drink in a Sachet as Affected by Roasting and Brewing Time
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85184321421&partnerID=40&md5=247bdd0ff973acf38528e5d68869db02
oaire.citation.endPage19
oaire.citation.issue1
oaire.citation.startPage9
oaire.citation.volume14
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