(Đồ án HCMUTE) 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 SKL 0 Ho Chi Minh City, August, 2022 i 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 i 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 i THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness GRADUATION THESIS ASSIGNMENT Student name: Ngo Gia Bao Student ID: 18116002 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 Ho Chi Minh City, August 9, 2022 CHAIR OF THE PROGRAM SUPERVISOR (Sign with full name) (Sign with full name) i i 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! i 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 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75.97±2.99bc Pectin 0.1% 43.67±1.89g Pectin 0.3% 51.00±1.61efg Pectin 0.5% 60.20±3.72de Guar + Xanthan 93.10±3.98a Guar + Pectin 91.20±1.92a Xanthan + Pectin 99.77±0.40a Blank 45.30±2.70g 47 i APPENDIX 5: SEPARATE HYDROCOLLOIDS TIME OF GBRM Sample Separate time (h) Blank 0.26±0.05c Xanthan 0.1% 0.53±0.07c Xanthan 0.3% 29.00±6.24bc Xanthan 0.5% 120.00±0.00a Pectin 0.1% 0.26±0.03c Pectin 0.3% 36.17±0.29bc Pectin 0.5% 120.00±0.00a Guar 0.1% 0.25±0.02c Guar 0.3% 30.00±5.19b Guar 0.5% 120.00±0.00a Xanthan 0.25% + Guar 0.25% 120.00±0.00a Guar 0.25% + Pectin 0.25% 120.00±0.00a Xanthan 0.25% + Pectin 0.25% 120.00±0.00a 48 i USED DIFFERENT APPENDIX 6: VISCOSITY OF THE HYDROCOLLOIDS MEASURED AT 50 RPM GBRM Sample Viscosity (mPa.s) Blank 37.5±2.6ij Xanthan 0.1% 48.00±8.4fg Xanthan 0.3% 85.6±9.8d Xanthan 0.5% 164.4±9.4hij Pectin 0.1% 52.9±4.2ghi Pectin 0.3% 69.2±3.1e Pectin 0.5% 122.0±9.2j Guar 0.1% 36.1±4.5fgh Guar 0.3% 80.4±2.6ef Guar 0.5% 108.7±6.7ij Xanthan 0.25% + Guar 0.25% 381.3±13.0a Guar 0.25% + Pectin 0.25% 300.0±20.3b Xanthan 0.25% + Pectin 0.25% 234.2±21.9c 49 i USED DIFFERENT APPENDIX 7: VISCOSITY OF THE HYDROCOLLOIDS MEASURED AT 60 RPM GBRM Sample Viscosity (mPa.s) Blank 42.6±6.2e Xanthan 0.1% 60.7±6.2def Xanthan 0.3% 90.7±10.8bcd Xanthan 0.5% 138.0±10.6ef Pectin 0.1% 64.8±5.4def Pectin 0.3% 85.2±9.8cd Pectin 0.5% 125.0±28.5f Guar 0.1% 55.9±0.8def Guar 0.3% 87.6±8.3de Guar 0.5% 120.1±9.9f Xanthan 0.25% + Guar 0.25% 243.9±8.4a Guar 0.25% + Pectin 0.25% 179.6±18.8bc Xanthan 0.25% + Pectin 0.25% 191.4±54.8ab 50 i USED DIFFERENT APPENDIX 8: VISCOSITY OF THE GBRM HYDROCOLLOIDS MEASURED AT 100 RPM Sample Viscosity (mPa.s) Blank 50.8±4.5de Xanthan 0.1% 49.4±0.6bcd Xanthan 0.3% 107.6±23.6abc Xanthan 0.5% 151.5±44.1e Pectin 0.1% 37.5±7.4cd Pectin 0.3% 101.1±13.8abc Pectin 0.5% 153.1±12.6de Guar 0.1% 47.5±3.3cde Guar 0.3% 96.1±12.6abc Guar 0.5% 147.8±4.9de Xanthan 0.25% + Guar 0.25% 198.3±38.0a Guar 0.25% + Pectin 0.25% 168.1±27.0ab Xanthan 0.25% + Pectin 0.25% 172.4±15.0a 51 i USED DIFFERENT APPENDIX 9: GABA CONCENTRATION LOSS DURING PRESERVATION Temperature of preservation GABA loss (µg/ml) 5(ºC) 43.44±11.33a 10(ºC) 42.43±20.83a 25(ºC) 34.93±7.85a APPENDIX 10: GABA CONTENT BETWEEN DIFFERENT SOAKING TIME AND TEMPERATURE Ratio 1:5 1:10 1:15 0h 0.00±0f 0.00±0f 0.00±0f 2h 0.00±0f 0.00±0f 0.00±0f 4h 0.00±0f 0.00±0f 0.00±0f 6h 125.25±55.6d 66.50±22.4e 0.00±0f 8h 506.13±53.6a 304.70±19.0c 165.38±70.9d 10h 502.28±25.5a 317.07±37.3c 166.50±54.2d 12h 517.67±42.9a 376.15±55.5b 63.8±66.3e Time 52 i APPENDIX 11: GABA CONTENT BETWEEN DIFFERENT HYDROCOLLOIDS Sample GABA content (µg/ml) Xanthan Gum 0.1% 445.23±6.61abc Xanthan Gum 0.3% 433.64±21.27abcd Xanthan Gum 0.5% 412.23±14.93bcd Guar Gum 0.1% 435.15±15.34abcd Guar Gum 0.3% 410.96±4.07cd Guar Gum 0.5% 409.81±10.28cd Pectin 0.1% 463.01±19.51a Pectin 0.3% 462.60±6.12ab Pectin 0.5% 449.44±17.10d Guar + Xanthan 403.96±8.60d Guar + Pectin 436.69±6.23abc Xanthan + Pectin 431.4922±11.80bcd APPENDIX 12: GABA STANDARD CURVE PREPARATION GABA 200 Concentration (µg/mL) 400 600 800 1000 Standard GABA (ml) 0.5 0.5 0.5 0.5 0.5 Phenol (ml) 6% 0.5 0.5 0.5 0.5 0.5 NaClO (ml) 6% 1.5 1.5 1.5 1.5 1.5 Borate buffer 0.5 (ml) 0.5 0.5 0.5 0.5 53 i APPENDIX 13: GABA STANDARD CURVE GABA Standard curve 1.8 y = 0.001213x + 0.4214 R² = 0.9868 1.6 1.4 1.2 0.8 0.6 0.4 0.2 0 200 400 600 54 i 800 1000 1200 APPENDIX 14: MICROBIAL COUNT RESULT DURING PRESERVATION AT 5C APPENDIX 15: MICROBIAL COUNT RESULT DURING PRESERVATION AT 10C APPENDIX 16: MICROBIAL COUNT RESULT DURING PRESERVATION AT 25C 55 i S i K L 0