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Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; \u03b1-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, \u03b1-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 \u00b1 0.23 mg\/100 g for GO and from 163.95 \u00b1 24.7 to 271.53 \u00b1 5.7 mg\/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 \u00b1 1.9 and 4.9 \u00b1 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.<\/jats:p>","DOI":"10.3390\/foods12071476","type":"journal-article","created":{"date-parts":[[2023,3,31]],"date-time":"2023-03-31T02:08:01Z","timestamp":1680228481000},"page":"1476","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Improving \u03b3-Oryzanol and \u03b3-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6196-6333","authenticated-orcid":false,"given":"Ana","family":"Castanho","sequence":"first","affiliation":[{"name":"GreenUPorto\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal"},{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"}]},{"given":"Cristiana","family":"Pereira","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8683-6217","authenticated-orcid":false,"given":"Manuela","family":"Lageiro","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec Research Center, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0680-6174","authenticated-orcid":false,"given":"Jorge C.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"School of Engineering and Architecture, University College Cork, T12 HW58 Cork, Ireland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4590-7533","authenticated-orcid":false,"given":"Lu\u00eds M.","family":"Cunha","sequence":"additional","affiliation":[{"name":"GreenUPorto\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1949-172X","authenticated-orcid":false,"given":"Carla","family":"Brites","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"},{"name":"GREEN-IT, ITQB NOVA, 2780-157 Oeiras, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2382","DOI":"10.1039\/C8FO02596G","article-title":"Exploiting the bioactive properties of \u03b3-oryzanol from bran of different exotic rice varieties","volume":"10","author":"Castanho","year":"2019","journal-title":"Food Funct."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1002\/fsn3.86","article-title":"Rice antioxidants: Phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, \u03b3-oryzanol, and phytic acid","volume":"2","author":"Goufo","year":"2014","journal-title":"Food Sci. 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