Igoy Arya Bimo, Teti Estiasih, Siti Narsito Wulan, Wenny Bekti Sunarhum, Meylda Dyah Pranita
Germinated rice exhibits a higher nutritional value compared to ungerminated rice, particularly in terms of its gamma-aminobutyric acid (GABA) content, a bioactive compound known for its neuroprotective properties. Rice bran, another source of GABA, is widely utilised in food applications due to its health-promoting benefits and high availability. However, its susceptibility to early rancidity remains a concern. This study investigates the GABA content and sensory qualities of rice bran and germinated rice-based products. Following the PRISMA guidelines, 21 articles published between 2014 and 2024 were selected from an initial pool of 184 publications. The findings indicate that germination significantly enhances GABA levels and improves the sensory attributes of various food products, including yoghurt and traditional rice-based dishes. Notably, fermented products consistently exhibited higher GABA concentrations compared to their non-fermented counterparts. Interestingly, no evidence of rancid aroma was reported in the reviewed articles, and rice bran products maintained high scores in both overall acceptability and aroma. These results suggest that germination and fermentation are effective strategies for enriching GABA content while simultaneously improving sensory quality, offering both health benefits and favourable hedonic outcomes. © Published under licence by IOP Publishing Ltd.
Food Science and Biotechnology, Universitas Brawijaya, Malang, Indonesia
