Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt |
Kim, Mi-Hye
(Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Ahn, Sung-Il (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lim, Chan-Mook (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Jhoo, Jin-Woo (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Kim, Gur-Yoo (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) |
1 | Choe, J. S., Ahn, H. H., and Nam, H. J. (2002) Comparison of nutritional composition in Koean rice. Korean J. Soc. Food Sci. Nutr. 31, 885-892. DOI |
2 | An, M. K., Ahn, J. B., Lee, S. H., and Lee, K. G. (2010) Analysis of γ-aminobutyric acid (GABA) content in germinated pigmented rice. Korean J. Food Sci. Technol. 42, 632-636. |
3 | Baek, S. H. (2003) Functional properties of fermented brown rice by lactic acid bacteria. M.S. thesis, Hanyang Univ., Seoul, Korea. |
4 | Charmeber, J. V. (1979) Culture and processing techniques important to the manufacture of good quality yogurt. Cult. Dairy Prod. J. 14, 28-34. |
5 | Davis, J. G. (1970) Laboratory control of yoghurt. Dairy Ind. 35, 139-144. |
6 | Donkor, O. N., Stojanovska, L., Ginn, P., Ashton, J., and Vasiljevic, T. (2012) Germinated grains - Sources of bioactive compounds. Food Chem.135, 950-959. DOI |
7 | Duitschaever, C. L., Arnott, D. R., and Bullock, D. H. (1972) Quality evaluation of yogurt produced commercially in Ontario. J. Milk Food Technol. 35, 173-175. DOI |
8 | Garces, R. and Mancha, M. (1993) One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Anal. Biochem. 211, 139-143. DOI |
9 | Gilliland, S. E. (1989) Acidophilus milk products: A review of potential benefits to consumers. J. Dairy Sci. 72, 2483-2494. DOI |
10 | Ishibashi, N. and Shimamura, S. (1993) Bidobacteria: Research and development in Japan. Food Technol. 47, 129-134. |
11 | Kailasapathy, K. and Rybka, S. (1997) L. acidophilus and Bifidobacterium spp.-their therapeutic potential and survival in yogurt. Aust. J. Dairy Technol. 52, 28-35. |
12 | Jang, S. S. (1998) Method for germinating dehulled brown rice. US patent No. 5862627 A. |
13 | Jeoun, K. S., Kim, Y. S., and Park, S. I. (1995) Preparation and characteristics of yogurt from added with soy milk and brown rice. Kor. J. Food Sci. Technol. 27, 47-55. |
14 | Jones, J. M., Reicks, M., Adams, J., Fulcher, G., Weaver, G., Kanter, M., and Marquart, L. (2002) The importance of promoting a whole grain food message. J. Am. Coll. Nutr. 21, 293-297. DOI |
15 | Kang, B. R., Park, M. J., and Lee, H. S. (2006) Germination dependency of antioxidative activities in brown rice. Korean J. Soc. Food Sci. Nutr. 35, 389-394. DOI |
16 | Kim, I. H. and Chun, H. S. (1996) Composition of fatty acid and phenolic acid in rice with the different milling fractions. Korean J. Soc. Food Sci. Nutr. 25, 721-726. |
17 | Kim, J. K., Lee, J. S., Jeong, Y. T., and Bae, I. H. (2009) Development of yoghurt with sanmeoru (Vitisamurensis Ruprecht) wine as an additive. J. Kor. Dairy Technol. 30, 23-30. |
18 | Kim, K. J., Choi, I. D., Kim, D. S., Son, J. R., Yang, C. I., and Chun, J. Y. (2006) Physico-chemical properties of giant embryo brown rice (Keunnunbyeo). Agric. Chem. Biotechnol. 49, 95-100. |
19 | Kroger, M. and Weaver, J. C. (1973) Confusion about yogurt compositional and otherwise. J. Milk Food Technol. 36, 388-394. DOI |
20 | Kum, J. S., Choi, B. K., Lee, H. Y., Park, J. D., and Park, H. J. (2004) Physicochemical properties of germinated brown rice. Korean J. Food Preserv. 11, 182-188. |
21 | Lim, S. Y. (2008) Inhibitory effects of methanol extracts from Korean Oryza sativa and Coixlacryma-jobi var. ma-yuen on mutagenicity and growth of human cancer cells. J. Life Sci. 18, 1415-1419. DOI |
22 | Larsson, M. and Sandberg, A. S. (1995) Malting of oats in a pilot-plant process. Effects of heat treatment, storage and soaking conditions on phytate reduction. J. Cereal Sci. 21, 87-95. DOI |
23 | Liang, J., Han, B. Z., Nout, M. J. R., and Hamer, R. J. (2008) Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chem. 110, 821-828. DOI |
24 | Lim, K. S. (2007) Current market trends and prospects of functional yogurt products in Korea. KFN, Food Industry Nutr. 12, 20-28. |
25 | Madar, Z. (1983) Effect of brown rice and soybean dietary fiber on the control of glucose and lipid metabolism in diabetic rats. Am. J. Clin. Nutr. 38, 388-393. |
26 | Sasagawa, A., Naiki, Y., Nagashima, S., Yamakura, M., Yamazaki, A., and Yamada, A. (2006) Process for producing brown rice with increased accumulation of GABA using hign-pressure treatment and properties of GABA-increased brown rice. J. Appl. Glycosci. 53, 27-33. DOI |
27 | Megat-Rusydi, M. R., Noraliza, C. W, Azrina, A., and Zulkhairi, A. (2011) Nutritional changes in germinated legumes and rice varieties. Int. Food Res. J. 18, 705-713. |
28 | Oh, S. H. and Choi, W. G. (2000) Production of the quality germinated brown rices containing high γ-aminobutyric acid by chitosan application. Korean J. Biotechnol. Bioeng. 15, 615-620. |
29 | Oh, S. H. and Oh, C. H. (2003) Brown rice extracts with enhanced level of GABA stimulate immune cells. Food Sci. Biotechnol. 12, 248-252. |
30 | Yim, S. I., Park, J. H., Nam, S. H., Song, J. H., Cho, Y. S., and Lee, H. C. (2012) Properties characterization of tea functional component GABA-containing fermented milks. J. Korean Tea Soc. 18, 56-68. |