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Information Journal Paper

Title

Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract

Pages

  97-108

Abstract

Gamma-aminobutyric acid orGABA is a non-protein Functional amino acid. It functions as an inhibitory neurotransmitter that is involved in the regulation of cardiovascular functions, such as blood pressure and heart rate and also plays role in the sensations of pain, anxiety, stimulation of insulin secretion from the pancreas and preventing diabetes. Fermentation and germinating of cereal grains are of biosynthetic methods for GABA production. This study aimed to investigate the production of GABA enriched Yogurt by using ofLactobacillus sakeiand Brown rice malt extract. In this regard, Brown rice malt extract was added to low-fat milk in 0, 50, 75 and 100 ml quantities and set Yogurts were produced after addition of skimmed milk powder and inoculation of commercial Yogurt starters andLactobacillus sakei, then the concentrations of GABA, phenolic compounds, amino acids, the antioxidant capacity, and sensorial characteristics were evaluated. According tothe results, Yogurts that were produced by Brown rice malt extract contained GABA. The highest GABA content (5. 62 mg/100 g d. w) was observed in Yogurt with 100 ml Brown rice malt extract. Using Brown rice malt extract and Lactobacillus sakeicaused significant increasing (p≤ 0/05) of phenolic compounds and their antioxidant capacities in Yogurt samples compared to control. In amino acid profile analysis, glutamic acid showed the highest concentration and lysine was the highest among essential amino acids. In sensory evaluation tests, the sample with 50 ml Brown rice malt extract, had the highest overall acceptability. Regarding to the results, production of GABA enriched Functional Yogurt containing phenolics and antioxidant compounds by using of Brown rice malt extract and fermenting with Lactobacillus sakeiand general Yogurt starter cultures is feasible.

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  • Cite

    APA: Copy

    JAFARI, N., & SAREMNEZHAD, S.. (2020). Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(98 ), 97-108. SID. https://sid.ir/paper/72484/en

    Vancouver: Copy

    JAFARI N., SAREMNEZHAD S.. Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(98 ):97-108. Available from: https://sid.ir/paper/72484/en

    IEEE: Copy

    N. JAFARI, and S. SAREMNEZHAD, “Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 98 , pp. 97–108, 2020, [Online]. Available: https://sid.ir/paper/72484/en

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