Abstract
Undermilled rice produced by milling brown rice to 3-5% was used in this study. γ-Aminobutyric acid (GABA)accumulated when the 3% undermilled rice was incubated with or without glutamic acid at 37°C. GABA-rich boiled rice (30mg/100g fresh weight) was obtained by pre-heating the 3% undermilled rice with 2 mmol/l of glutamic acid at 37°C for 8 hours, before normal rice cooking. The GABA content of boiled rice was limited to 16.7mg/100g fw without adding glutamic acid. The growth capability of bacteria in 3% under milled rice was investigated by a 3 M Petrifilm, and over 20 hours were needed until the first bacterial colony appeared.
