Development of GABA enrichment technology for rough rice by water and optimized temperature application

Abstract

In this study, we investigated the development of a GABA enrichment technology for rough rice by the application of water and temperature optimization. The following findings were obtained: (1) In the water storage test, there was a positive correlation between storage temperature and GABA content.(2) GABA content increased as post-storage moisture increased in the 60 °C and 65°C test plots.(3) Efficient GABA enrichment could be achieved by storing the rough rice at 60 °C, 98 %RH for 5 hours or 65 °C, 98 %RH for 3 hours at a high moisture content.(4) When 1.5 % rice vinegar was added to the water, GABA enrichment could be achieved at 55°C for 5 hours.(5) The taste of the rice in the vinegar-added sample was similar to that of the control sample, except for the aroma and overall evaluation, suggesting an improvement in eating quality. In addition, it is considered possible to develop a product with a limited application (GABA rice for sushi).