Abstract
The fermented rice cake is a unique traditional product of Thailand called “Khao-Maak,” which is usually made from white or black glutinous rice. Because the germinated black glutinous rice contains high levels of antioxidants and γ-aminobutyric acid (GABA), as well as epidermis with prebiotic potential, it was used in this study to increase the health benefits and functional values of Khao-Maak. Moreover, the probiotic yeast, Saccharomyces boulardii, was added during fermentation to ensure the synbiotic characteristics. In vitro gastrointestinal tests showed that the developed product had a higher yeast survival rate (97.10 ± 0.87%) compared to the control (< 70%). The prebiotic activity score (PAS) also showed a positive value of 1.81 ± 0.15, indicating its prebiotic characteristics. However, as the germinated rice is hard to digest, its use slowed down the fermentation process. Therefore, the cellulase and amylase each were added at 10 U/g to increase the fermentation rate while resulting in an acceptable score from the consumers. The functional value analysis showed that the developed product contained antioxidants such as anthocyanins, flavonoids, and GABA, each not less than 30 mg per 100 g-product. The shelf life study revealed that the product could be stored at 4 °C for 10 days while maintaining functional values within product specifications and meeting community product standards. This study demonstrated the possibility of increasing health benefits and functional values of rice products, as well as the effective use of food-grade enzymes to improve the productivity and quality of fermented foods.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
Not applicable.
References
AOAC. (2005). In W. Horwitz, G. W. Latimer (Eds.). Official methods of analysis of AOAC international (18th ed.). Rockville, MD: AOAC International.
Cheirsilp, B., & Umsakul, K. (2008). Processing of banana-based wine product using pectinase and α-amylase. Journal of Food Processing and Engineering, 31, 78–90.
Chong, E. S. L. (2014). A potential role of probiotics in colorectal cancer prevention: Review of possible mechanisms of action. World Journal of Microbiology and Biotechnology, 30(2), 351–374.
Chupeerach, C., Aursalung, A., Watcharachaisoponsiri, T., Whanmek, K., Thiyajai, P., Yosphan, K., Sritalahareuthai, V., Sahasakul, Y., Santivarangkna, C., & Suttisansanee, U. (2021). The effect of steaming and fermentation on nutritive values, antioxidant activities, and inhibitory properties of tea leaves. Foods, 10(1), 117.
Fratianni, F., Cardinale, F., Russo, I., Iuliano, C., Tremonte, P., Coppola, R., & Nazzaro, F. J. (2014). Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions. Journal of Microencapsulation, 31(3), 299–305.
Frei, M., & Becker, K. (2004). On rice, biodiversity & nutrients. University of Hohenheim Stuttgart. Available online: http://www.greenpeaceweb.org/gmo/nutrients.pdf.
Huebner, J., Wehling, R. L., & Hutkins, R. W. (2007). Functional activity of commercial prebiotics. International Dairy Journal, 17(7), 770–775.
Karladee, D., & Suriyong, S. (2012). γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination. Science Asia, 38, 13–17.
Kittibunchakul, S., Yuthaworawit, N., Whanmek, K., Suttisansanee, U., & Santivarangkna, C. (2021). Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed. Journal of Functional Foods, 86, 104710.
Korkmaz, A., Atasoy, A. F., & Hayaloglu, A. A. (2020). Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage. Food Chemistry, 311.
Kuo, C.-H., Shieh, C.-J., Huang, S.-M., Wang, H.-M.D., & Huang, C.-Y. (2019). The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation. Food Hydrocolloids, 94, 363–370.
Liu, Q., Wang, L., Hu, J., Miao, Y., Wu, Z., & Li, J. (2017). Main organic acids in rice wine and beer determined by capillary electrophoresis with indirect UV detection using 2,4-dihydroxybenzoic acid as chromophore. Food Analytical Methods, 10(1), 111–117.
Manosroi, A., Ruksiriwanich, W., Kietthankorn, B., Manosroi, W., & Manosroi, J. (2011). Relationship between biological activities and biological activities and bioactive compound in the fermented rice sap. Food Research International, 44, 2757–2765.
Meng, L. W., & Kim, S. M. (2020). Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake. Food Science and Biotechnology, 29(4), 503–512.
Miguel, M. G. (2011). Anthocyanins: Antioxidant and/or anti-inflammatory activities. Journal of Applied Pharmaceutical Science, 1(6), 7–15.
Ministry of Industry. (2003). Community product standard of sweet fermented glutinous rice. Document of CPS at 162/2003. Agro product standard office, Bangkok.
Mongkontanawat, N., & Lertnimitmongkol, W. (2015). Product development of sweet fermented rice (Khao-Maak) from germinated native black glutinous rice. International Journal of Agricultural Technology, 11(2), 501–515.
Nealon, N. J., Worcester, C. R., & Ryan, E. P. (2017). Lactobacillus paracasei metabolism of rice bran reveals metabolome associated with Salmonella Typhimurium growth reduction. Journal of Applied Microbiology, 122, 1639–1656.
Nguyen, B. T., Bujna, E., Fekete, N., Tran, A. T. M., Rezessy-Szabo, J. M., Prasad, R., & Nguyen, Q. D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in Nutrition, 6, Article 54.
Noomtim, P., & Cheirsilp, B. (2011). Production of butanol from palm empty fruit bunches hydrolyzate by Clostridium acetobutylicum. Energy Procedia, 9, 140–146.
Panyanak, P., Suwanketnikom, S., Tonhang, S., & Siripoonwiwat, W. (2010). Correlations between seed characteristics, seed germination and γ-aminobutyric acid (GABA) content of 14 rice cultivars. Thai Journal of Botany, 2, 97–113.
Patil, S., & Khan, Md. (2011). Germinated brown rice as a value added rice product: A review. Journal of Food Science and Technology, 48, 661–667.
Pedro, A. C., Granato, D., & Rosso, N. D. (2016). Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chemistry, 191, 12–20.
Pornputtapitak, W., Pantakitcharoenkul, J., Panpakdee, R., Teeranachaideekul, V., & Sinchaipanid, N. (2018). Development of γ-oryzanol rich extract from Leum Pua glutinous rice bran loaded nanostructured lipid carriers for topical delivery. Journal of Oleo Science, 67(2), 125–133.
Rakmai, J., Cheirsilp, B., & Srinuanpan, S. (2019). Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation. Journal of Food Science and Technology, 56, 3014–3022.
Ramos-Ruiz, R., Poirot, E., & Flores-Mosquera, M. (2018). GABA, a non-protein amino acid ubiquitous in food matrices. Cogent Food & Agriculture, 4(1).
Sawangwan, T., & Saman, P. (2016). Shelf life enhancement of isomalto-oligosaccharide from glutinous rice syrup with prebiotic properties. International Journal of Probiotics, 11(2), 77–84.
Staniszewski, A., & Kordowska-Wiater, M. (2021). Probiotic and potentially probiotic yeasts—characteristics and food application. Foods, 10, 1306.
Tian, S., Nakamura, K., & Kayahara, H. (2004). Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. Journal of Agricultural and Food Chemistry, 52(15), 4808–4813.
Tinrat, S., Khuntayaporn, P., Thirapanmethee, K., & Chomnawang, M. T. (2018). In vitro assessment of Enterococcus faecalis MTC 1032 as the potential probiotic in food supplements. Journal of Food Science and Technology, 55, 2384–2394.
Tongyai, A., Riebroy, S., Maneerat, S., Siriwong, N., & Chulakarungka, S. (2012). Changes in physicochemical and sensory characteristics during fermentation of Khaow-Maak from black glutinous rice. Kasetsart University.
Wang, J., Zhu, L., Zhang, W., & Wei, Z. (2019). Application of the voltammetric electronic tongue based on nanocomposite modified electrodes for identifying rice wines of different geographical origins. Analytica Chimica Acta, 1050, 60–70.
Zhu, Y., Sun, H., He, S., Lou, Q., Yu, M., Tang, M. & Tu, L. (2018). Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro. PLoS One, 13(4), e019575.
Zhu, Z., Shi, Z., Xie, C., Gong, W., Hu, Z., & Peng, Y. (2019). A novel mechanism of Gamma-aminobutyric acid (GABA) protecting human umbilical vein endothelial cells (HUVECs) against H2O2-induced oxidative injury. Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology, 217, 68–75.
Funding
This research work was financially supported by the Agricultural Research Development Agency (Public Organization) under Grant No. PRP6405030430 and partially supported by Thailand Toray Science Foundation (TTSF).
Author information
Authors and Affiliations
Contributions
Benjamas Cheirsilp: conceptualization, methodology, funding acquisition, writing-original draft preparation and review and editing. Waraporn Mekpan: investigation, data curation. Nantikarn Sae-ear: investigation, data curation. Asma Billateh: investigation, data curation. Sawai Boukaew: writing-review and editing.
Corresponding author
Ethics declarations
Competing interests
The authors declare no competing interests.
Conflict of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Cheirsilp, B., Mekpan, W., Sae-ear, N. et al. Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology. Food Bioprocess Technol 16, 1116–1127 (2023). https://doi.org/10.1007/s11947-022-02985-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-022-02985-z