Development of nutritional noodles with high γ-aminobutyric acid

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.