Changes in physical characteristics of white pan bread by addition of GABA rice bran and its extract

Su Jin Oh, Young Hoi Kwon, Hae Hun Shin, Hyun Soo Kim, Hee Don Choi, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

Abstract

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/ 100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

Original languageEnglish
Pages (from-to)614-620
Number of pages7
JournalKorean Journal of Food Science and Technology
Volume50
Issue number6
DOIs
Publication statusPublished - 2018 Jan 1

Keywords

  • Bread
  • Gamma-aminobutyric acid
  • Rice bran
  • Staling
  • Texture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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