{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T01:09:16Z","timestamp":1793236156330,"version":"4.5.0"},"reference-count":41,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T00:00:00Z","timestamp":1713744000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>\u03b3-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer\u2019s disease. Research has demonstrated the beneficial effects of GABA, particularly for elderly individuals. Given that elderly individuals often encounter challenges with swallowing food, beverages designed to address dysphagia represent a preferable option for this demographic. Among the different processing techniques, the germination process triggers biochemical changes, leading to an increase in certain nutrients and bioactive compounds (e.g., GABA). Therefore, we attempted to develop a novel functional beverage utilizing germinated brown rice enriched with GABA and studied its nutritional and bio-functional characterization. The optimal conditions (X1, X2, X3 and X4.) were determined: powdered sugar (40 g), chocolate powder (20 g), sodium carboxymethyl cellulose (0.5 g), GBR (220 g), and water (440 mL). The results of storage studies indicated that the germinated-brown-rice-based beverage exhibited favorable nutritional attributes, including increased \u03b3-oryzanol (52.73 \u00b1 1.56%), total phenolic content (26.68 \u00b1 1.56 mg GAE\/100 g), niacin (5.17 \u00b1 0.14%), and GABA (42.12 \u00b1 0.63 mg\/100 g) levels. Additionally, the beverage demonstrated notable antioxidant activity (74.23 \u00b1 2.37 \u00b5mol TE\/100 g), suggesting potential health-promoting effects. Sensory evaluation revealed satisfactory acceptability among consumers, highlighting its palatability. Overall, this study elucidates the development of a novel functional beverage utilizing germinated brown rice enriched with GABA, offering promising nutritional and bio-functional characteristics for health-conscious consumers.<\/jats:p>","DOI":"10.3390\/foods13081282","type":"journal-article","created":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T07:44:09Z","timestamp":1713771849000},"page":"1282","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Development of Germinated-Brown-Rice-Based Novel Functional Beverage Enriched with \u03b3-Aminobutyric Acid: Nutritional and Bio-Functional Characterization"],"prefix":"10.3390","volume":"13","author":[{"given":"Rifat","family":"Jabeen","sequence":"first","affiliation":[{"name":"Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6466-4533","authenticated-orcid":false,"given":"Nusrat","family":"Jan","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bazila","family":"Naseer","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2189-8828","authenticated-orcid":false,"given":"Prakash Kumar","family":"Sarangi","sequence":"additional","affiliation":[{"name":"College of Agriculture, Central Agricultural University, Imphal 795004, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6174-0024","authenticated-orcid":false,"given":"Kandi","family":"Sridhar","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Praveen Kumar","family":"Dikkala","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Koneru Lakshmaiah Education Foundation Deemed to be University, Vaddeswaram 522502, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4501-5487","authenticated-orcid":false,"given":"Maharshi","family":"Bhaswant","sequence":"additional","affiliation":[{"name":"Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India"},{"name":"New Industry Creation Hatchery Center, Tohoku University, Sendai 9808579, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Syed Zameer","family":"Hussain","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4301-7614","authenticated-orcid":false,"given":"Baskaran Stephen","family":"Inbaraj","sequence":"additional","affiliation":[{"name":"Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.jcm.2016.08.008","article-title":"Health benefits of dietary whole grains: An umbrella review of meta analyses","volume":"16","author":"McRae","year":"2017","journal-title":"J. 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