Quality assessment of japonica brown rice J02 (Oryza sativa L. J02) and its hydrolysis ability for the production of a rice-based drinkcontaining an abundance of dextrin
Authors:   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Vu Thu Trang , Nguyen Thi Trang ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Duong Hong Quan ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam,   Ho Chi Minh City University of Food Industry, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Vietnam, Nguyen Van Hung ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Le Viet Hung ,   Lam Son Sugar Cane Joint Stock Corporation, Lam Son Town, Tho Xuan District, Thanh Hoa Province, Vietnam, Nguyen Viet Hung ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam,   Lam Son Sugar Cane Joint Stock Corporation, Lam Son Town, Tho Xuan District, Thanh Hoa Province, Vietnam, Nguyen Xuan Lam ,   Lam Son Sugar Cane Joint Stock Corporation, Lam Son Town, Tho Xuan District, Thanh Hoa Province, Vietnam, Le Van Tan ,   Lam Son Sugar Cane Joint Stock Corporation, Lam Son Town, Tho Xuan District, Thanh Hoa Province, Vietnam, Hoang Giang ,   High Command of Guard Police, Ministry of Public Security, 16 Tran Vu Street, Ba Dinh District, Hanoi, Vietnam, Hoang Quoc Tuan ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Nguyen Tien Cuong ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Vu Hong Son ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Nguyen Thi Thao ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Pham Ngoc Hung ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Nguyen Thi Hanh ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam, Chu Ky Son ,   School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Street, Hai Ba Trung District, Hanoi, Vietnam
Published: June 2023

Plant-based beverages have become very popular in recent emerging markets. Brown rice milk offers several important health benefits because of its various nutritional ingredients such as proteins, carbohydrates, gamma-aminobutyric acid (GABA), and essential vitamins and minerals. Brown rice milk is also low in fats and cholesterol and free of lactose. In this study, japonica brown rice J02 from Thanh Hoa Province presented high nutrition with high protein (8.6% dm) and lipid (2.2% dm) contents as calculated from dry matter and GABA contents of 32 mg/100 g, which is suitable for the plant-based milk processing. J02 rice is also capable of hydrolysis to obtain high molecular sugar in the liquor with slow digestion ability (dextrose equivalent - DE<40) and high hydrolysis efficiency (up to more than 90%). The results obtained from HPLC analysis indicated that the hydrolysis conditions for the rice drink at 75oC and 150 g/l starch produced Spezyme alpha concentrations at 0.024%w/w and low content in low molecular oligosaccharide (DP<10) in the solution. The results indicated that Japonica rice J02 is a good candidate for the production of a rice-based drink.