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

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 minerals. is also low fats cholesterol free lactose. In this study, japonica brown J02 from Thanh Hoa Province presented high nutrition with protein (8.6% dm) lipid (2.2% contents calculated dry matter GABA 32 mg/100 g, which suitable for the plant-based processing. capable hydrolysis to obtain molecular sugar liquor slow digestion ability (dextrose equivalent - DE<40) efficiency (up more than 90%). The results obtained HPLC analysis indicated that conditions drink at 75oC 150 g/l starch produced Spezyme alpha concentrations 0.024%w/w content oligosaccharide (DP<10) solution. Japonica a good candidate production rice-based drink.