Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice

정해원,; 정해정,

doi:10.3746/jkfn.2013.42.11.1813

Cited by 7 publications

(3 citation statements)

References 19 publications

(6 reference statements)

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“…3 ), the addition of GABA in the range of 0.5-1.0% was found to decrease the saltiness of NaCl ( p <0.05), whereas the saltiness was improved again by increasing GABA up to 1.5%, while the 2.0% GABA treatment displayed significantly higher saltiness than the control ( p <0.05). Many researchers have studied the function of GABA in various food products ( Cho et al ., 2012 ; Jung and Chung, 2013 ; Pyo, 2008 ), but investigation into the effects of GABA as a flavor enhancer have not yet been performed. From these results, the critical concentration of GABA required to enhance the saltiness of NaCl would provide useful information for food manufacturers.…”

Section: Resultsmentioning

confidence: 99%

“…GABA did not demonstrate water-binding or meat texturizing effects in the present study. It has been applied to brown rice, green tea and tomato paste, without drawbacks caused by NaCl reduction ( Cho et al , 2012 ; Jung and Chung, 2013 ; Pyo, 2008 ). For meat product application, additional binding agents should be applied to products containing GABA with reduced NaCl.…”

Section: Resultsmentioning

confidence: 99%

“…GABA produced by microbial fermentation contributes to increase the nutritional, functional, and sensorial properties of foods ( Abe et al , 1995 ; Joye et al ., 2011 ; Masubuchi et al ., 2004 ). Hence, it has attracted much attention in the functional food industry, and has been applied to processed foods and beverages ( Jung and Chung, 2013 ; Kim et al , 2013 ; Pyo, 2008 ). GABA is a non-protein amino acid, and only the health and medical functions that have been explained in the many studies to date are known.…”

Section: Introductionmentioning

confidence: 99%

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Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

Chun¹,

Kim²,

Lee³

et al. 2014

Korean Journal for Food Science of Animal Resources

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This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

Chun¹,

Kim²,

Lee³

et al. 2014

Korean Journal for Food Science of Animal Resources

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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Cha¹,

Jung²,

Son³

et al. 2014

Korean Journal of Food Preservation

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In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

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The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits

Kim¹,

Kim²,

Jang³

et al. 2016

Korean Journal of Food Preservation

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In this study, the morphological features and the chemical composition characteristics of Opuntia ficus-indica andOpuntia humifusa fruits were investigated. The length of minor and major axis, and weight of O. ficus-indica and O. humifusa fruits were compared as the morphological features. The characteristics of components such as color, moisture, crude protein, ash, fat, dietary fiber, mineral, and amino acids were evaluated. The values of O. ficus-indica fruits were higher than those of O. humifusa fruits in each morphological feature such as minor axis, major axis, and weight. According to the Hunter color index results, O. humifusa fruits showed higher values of L (lightness) and b (yellowness), whereas O. ficus-indica fruits showed higher value of a (redness). The ΔE value between two samples was 19.80. The O. ficus-indica fruits had higher carbohydrate content and lower content of crude ash than those of O. humifusa fruits. Both samples showed very high dietary fiber contents, and the major minerals were K and Ca. Glutamic acid was the major amino acids in both samples. In free amino acids contents, O. ficus-indica had higher tyrosine and lower glutamic acid level than those of O. humifusa fruits. γ-aminobutyric acid was found in both samples, whereas taurine was found in O. ficus-indica fruits only. Taken together, the morphological features and chemical quality of O. ficus-indica and O. humifusa fruits showed difference although both of them were originated from the same genus.

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Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice

Cited by 7 publications

References 19 publications

Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits

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