Development of Gamma-Aminobutyric acid (GABA) Source Functional Drink Based on Germinated Brown Rice Flour Stevano William Kakisina, Andi Nur Faidah Rahman, Andi Dirpan
Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
Correspondence email: faidah83[at]yahoo.com
Abstract
This research was conducted to determine functional drink formulations that have high nutritional value, are beneficial to health and fulfill sensory properties. Preliminary research begins by making germination based on the best time and method based on the research that has been done. The research was then continued by looking for the best formulation in making instant drinks based on germinated brown rice flour with the addition of several additional ingredients such as milk, vegetable creamer, maltodextrin, vanilla, powdered ginger and salt. The content analyzed included GABA content, antioxidant activity, dissolved protein content, water content, ash content, carbohydrate, vitamins and minerals content and soluble fiber content. Analysis of physical properties including moisture content, rehydration power, homogeneous content test, agglomerate test and viscosity. The best treatment of each formulation was then tested organoleptic with the help of semi-trained panelists.
Keywords: Germinated rice, fuctional drink, GABA
Topic: Food processing, safety and diversification
