Development of nutritional noodles with high γ-aminobutyric acid
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摘要: γ-氨基丁酸(GABA)作为新食品原料具有多种生理功效,为开发高GABA功能性面条,本研究以经胁迫发芽制得的富含GABA的发芽糙米和发芽大豆匀浆后,与面粉复配,通过单因素和正交实验,以制得的面条中GABA含量和感官评分为指标,优化面条配方及其加工工艺。结果显示,以50 g面粉为基准,发芽大豆匀浆液添加量为9.0 g,发芽糙米匀浆液添加量为9.0 g,食盐添加量为0.5 g,醒发时间为20 min,干燥温度为75 ℃,干燥时间为4.0 h,在此条件下制得的面条感官评价得分最高为(86.7±1.6)分,其GABA含量达到(6.96±0.13) mg/100 g DW。Abstract: γ-aminobutyric acid as a new food ingredients has been certificated to have many physiological functions. In the present study,the homogenate solution of germinated soybean and germinated brown rice which germination under stress with high GABA content were compounded with wheat flour to produce noodles. The formula and processing technology of noodles was optimized according to the content of GABA and sensory evaluation by single factor and orthogonal tests. Results suggested that,when 50 g flour was used as a benchmark,the optimal formula and process conditions for noodles were homogenate solution of germinated soybean 9.0 g,homogenate solution of brown rice 9.0 g,NaCl 0.5 g,awakening time 20 min,drying temperature 75℃ and drying time 4.0 h. In this optimized condition,the sensory evaluation of noodles was(86.7±1.6)points,and GABA content reached(6.96±0.13) mg/100 g DW.
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