USE OF RICE BIOCHEMICAL PROPERTIES TO PRODUCE GABA & GLUTEN FREE RICE NOODLE IN VIETNAM

Abstract

Purpose of the research is to find out the best mixture formula among the different Vietnamese rice varieties without WhF in processing gluten free rice noodle, and the conditions suitable for GABA natural fermentation from the different brown rice varieties. Results of the last research showed that biochemical properties of the rice varieties and their mixture formula clearly influenced on quality of the end-product responding to the national standards of Vietnam (TCVN), Namely all the 03 rice varieties experimented BHT, BDST & BHR can be used to process rice noodle with different mixture formula in such a way that the final mixture must reach the amylose content from 20 to 27%. Based on that gluten free rice noodle was produced from the mixture of the different rice varieties without WhF, and met the requests both sensory and physio-chemical standards of Vietnam. Essentially, GABA was also produced with high content (214 mg/kg) in the rice material by aerobic fermentation method in natural condition in Mekong River Delta. Therefore. it can be concluded that the GABA and gluten free rice noodle was successfully produced for the first time in Vietnam