Influences of formulations, processing conditions and storage on gaba content and quality of germinated brown rice milk

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY INFLUENCES OFF FORMULATIONS, PROCESSING CONDITIONS AND STORAGE ON GABA CONTENT AND QUALITY OF GERMINATED BROWN RICE MILK SUPERVISOR: HOANG VAN CHUYEN STUDENT: NGO GIA BAO SKL009156 Ho Chi Minh City, August, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code [2022-18116002] INFLUENCES OF FORMULATIONS, PROCESSING CONDITIONS AND STORAGE ON GABA CONTENT AND QUALITY OF GERMINATED BROWN RICE MILK NGÔ GIA BẢO Student ID: 18116002 Major: FOOD TECHNOLOGY Advisor: HOÀNG VĂN CHUYỂN, PhD Ho Chi Minh City, August 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code [2022-18116002] INFLUENCES OF FORMULATIONS, PROCESSING CONDITIONS AND STORAGE ON GABA CONTENT AND QUALITY OF GERMINATED BROWN RICE MILK NGÔ GIA BẢO Student ID: 18116002 Major: FOOD TECHNOLOGY Advisor: HOÀNG VĂN CHUYỂN, PhD Ho Chi Minh City, August 2022 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness GRADUATION THESIS ASSIGNMENT Student ID: 18116002 Student name: Ngo Gia Bao Student name: Student ID: _ Major: Food Technology Class: 18116CLA Supervisor: Dr Hoang Van Chuyen Email: chuyenhv@hcmute.edu.vn Date of assignment: 14/02/2022 Date of submission: 09/08/2022 Thesis title: Influences of formulations, processing conditions and storage on GABA content and quality of germinated brown rice milk Thesis assignment: Design process of germinated brown rice milk Determine the effects of soaking time and rice to water ratio to the GABA content of germinated brown rice milk, determine the effects of time and temperature of thermalizing process to the GABA content of germinated brown rice milk, determine the effects of thickeners at different concentrations to the GABA content of germinated brown rice milk, determine the viscosity and stability of germinated brown rice milk by use of different thickeners at different concentrations, determine the preservation parameters for germinated brown rice milk The content and requirements of the graduation thesis have been approved by the Chair of the Food Technology program ACKNOWLEDGEMENT In order to complete my thesis, a lot of work and time was put in There have been many challenges for me during this study But thanks to my lecturers, my beloveds and others around that have help me and motivate me to move on and coming through For that, I want to sincerely thank to all the lecturers in charge of the Department of Food Technology, Faculty of Chemical and Food Technology, and Ho Chi Minh City University of Technology and Education for having valuable knowledge and give me the best conditions in equipment as well as facilities for me to complete this thesis I want to give a sincerely thank mine supervisor, PhD Hoang Van Chuyen, who has always been enthusiastically guiding and sharing all teaching knowledge and experience for me to accomplish this graduation thesis Sincerely, I would like to thank Ms Ho Thi Thu Trang of the Department of Food Technology for facilitating and helping me able to use the measuring tools and equipment that are available at the laboratory of the Faculty of Chemical and Food Technology Nevertheless, I would like to send our sincere thanks to our schoolmates, for supporting in the experiment of the thesis and always be there to support me I sincerely thank! DECLARATION Except where there is obvious recognition and reference to the work of others, where by declare that all content and material presented and involved in this thesis is my work We also certify that the contents referenced in the thesis have been adequately and accurately cited in accordance with regulations 9th August 2022 Signature [69] R Li et al., “Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum,” Journal of Food Science and Technology, vol 52, no 9, pp 6067–6072, Sep 2015, doi: 10.1007/s13197-014-1681-3 43 [70] N Neirynck, K van lent, K Dewettinck, and P van der Meeren, “Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions,” Food Hydrocolloids, vol 21, no 5–6, pp 862–869, Jul 2007, doi: 10.1016/J.FOODHYD.2006.10.003 [71] E Cheevitsopon and A Noomhorm, “Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice,” Journal of Food Processing and Preservation, vol 39, no 4, pp 349–356, Aug 2015, doi: 10.1111/jfpp.12239 [72] M Kokawa, K Nishi, H Ashida, V Trivittayasil, J Sugiyama, and M Tsuta, “Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints,” Food and Bioprocess Technology, vol 10, no 3, pp 462–468, Mar 2017, doi: 10.1007/s11947-016-1835-6 [73] P H Le, T T Le, and K Raes, “Effects of pH and heat treatment on the stability of γ-aminobutyric acid (GABA) in germinated soymilk,” Journal of Food Processing and Preservation, vol 44, no 1, Jan 2020, doi: 10.1111/jfpp.14301 [74] T F B Osman Erkmen, “Food Preservation by Low Temperatures 3.1 Introduction,” in Food Microbiology: Principles into Practice Chapter Food Preservation by Low Temperatures, Wilet, 2016 [75] TCVN 4884:2015 - Microbiology of the food chain - Horizontal method for the enumeration of microorganism 2015 [76] D A Golden and L Arroyo-Gallyoun, “Relationship of Frozen-Food Quality to Microbial Survival,” 1997 44 APPENDICES APPENDIX 1: ABBREVIATION GBR: Germinated brown rice GBRM: Germinated brown rice milk APPENDIX 2: GABA CONTENT BETWEEN THERMALIZATION TEMPERATURE AND DURATION Thermalize time (minutes) Thermalize temperature ( C) 70 80 90 45 APPENDIX 3: SENSORY BALLOT FOR EVALUATION OF GBRM 46 APPENDIX 4: STABILITY OF GBRM USED DIFFERENT HYDROCOLLOIDS Sample Xanthan Gum 0.1% Xanthan Gum 0.3% Xanthan Gum 0.5% Guar Gum 0.1% Guar Gum 0.3% Guar Gum 0.5% Pectin 0.1% Pectin 0.3% Pectin 0.5% Guar + Xanthan Guar + Pectin Xanthan + Pectin Blank 47 APPENDIX 5: SEPARATE TIME OF GBRM USED DIFFERENT HYDROCOLLOIDS Sample Blank Xanthan 0.1% Xanthan 0.3% Xanthan 0.5% Pectin 0.1% Pectin 0.3% Pectin 0.5% Guar 0.1% Guar 0.3% Guar 0.5% Xanthan 0.25% + Guar 0.25% Guar 0.25% + Pectin 0.25% Xanthan 0.25% + Pectin 0.25% 48 APPENDIX 6: VISCOSITY OF THE GBRM USED DIFFERENT HYDROCOLLOIDS MEASURED AT 50 RPM Sample Blank Xanthan 0.1% Xanthan 0.3% Xanthan 0.5% Pectin 0.1% Pectin 0.3% Pectin 0.5% Guar 0.1% Guar 0.3% Guar 0.5% Xanthan 0.25% + Guar 0.25% Guar 0.25% + Pectin 0.25% Xanthan 0.25% + Pectin 0.25% 49 APPENDIX 7: VISCOSITY OF THE GBRM USED DIFFERENT HYDROCOLLOIDS MEASURED AT 60 RPM Sample Blank Xanthan 0.1% Xanthan 0.3% Xanthan 0.5% Pectin 0.1% Pectin 0.3% Pectin 0.5% Guar 0.1% Guar 0.3% Guar 0.5% Xanthan 0.25% + Guar 0.25% Guar 0.25% + Pectin 0.25% Xanthan 0.25% + Pectin 0.25% 50 APPENDIX 8: VISCOSITY OF THE GBRM USED DIFFERENT HYDROCOLLOIDS MEASURED AT 100 RPM Sample Blank Xanthan 0.1% Xanthan 0.3% Xanthan 0.5% Pectin 0.1% Pectin 0.3% Pectin 0.5% Guar 0.1% Guar 0.3% Guar 0.5% Xanthan 0.25% + Guar 0.25% Guar 0.25% + Pectin 0.25% Xanthan 0.25% + Pectin 0.25% 51 APPENDIX 9: GABA CONCENTRATION LOSS DURING PRESERVATION Temperature of preservation 5(ºC) 10(ºC) 25(ºC) APPENDIX 10: GABA CONTENT BETWEEN DIFFERENT SOAKING TIME AND TEMPERATURE Ratio Time 0h 2h 4h 6h 8h 10h 12h 52 APPENDIX 11: GABA CONTENT BETWEEN DIFFERENT HYDROCOLLOIDS Sample Xanthan Gum 0.1% Xanthan Gum 0.3% Xanthan Gum 0.5% Guar Gum 0.1% Guar Gum 0.3% Guar Gum 0.5% Pectin 0.1% Pectin 0.3% Pectin 0.5% Guar + Xanthan Guar + Pectin Xanthan + Pectin APPENDIX 12: GABA STANDARD CURVE PREPARATION GABA Concentration (µg/mL) Standard GABA (ml) Phenol (ml) NaClO (ml) Borate (ml) APPENDIX 13: GABA STANDARD CURVE 1.8 1.6 1.4 1.2 0.8 0.6 0.4 0.2 0 54 APPENDIX 14: MICROBIAL COUNT RESULT DURING PRESERVATION AT C APPENDIX 15: MICROBIAL COUNT RESULT DURING PRESERVATION AT 10 C APPENDIX 16: MICROBIAL COUNT RESULT DURING PRESERVATION AT 25 C 55