Quality assessment of japonica brown rice J02 (Oryza sativa L. J02) and its hydrolysis ability for the production of a rice-based drink containing an abundance of dextrin
Keywords:degree of polymerization, dextrose equivalent, hydrolysis, Japonica rice, rice-based drink
Plant-based beverages have become very popular in recent emerging markets. Brown rice milk offers several important health benefits because of its various nutritional ingredients such as proteins, carbohydrates, gamma- aminobutyric acid (GABA), and essential vitamins and minerals. Brown rice milk is also low in fats and cholesterol and free of lactose. In this study, japonica brown rice J02 from Thanh Hoa Province presented high nutrition with high protein (8.6% dm) and lipid (2.2% dm) contents as calculated from dry matter and GABA contents of 32 mg/100 g, which is suitable for the plant-based milk processing. J02 rice is also capable of hydrolysis to obtain high molecular sugar in the liquor with slow digestion ability (dextrose equivalent - DE<40) and high hydrolysis efficiency (up to more than 90%). The results obtained from HPLC analysis indicated that the hydrolysis conditions for the rice drink at 75oC and 150 g/l starch produced Spezyme alpha concentrations at 0.024%w/w and low content in low molecular oligosaccharide (DP<10) in the solution. The results indicated that Japonica rice J02 is a good candidate for the production of a rice-based drink.
Received 19 September 2022; accepted 28 October 2022
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