| Autor: |
Kaori, IKEWAKI, Masahiko, NAKAMURA, Toru, ISHIZUKI, Gengou, HIGUCHI, Noriyuki, OGAWA, Hiroyuki, YAMADA, Midori, NAGAI, Hideyuki, KOMIDORI |
| Přispěvatelé: |
延岡学園高等学校, たいまつ食品株式会社, 九州保健福祉大学保健科学部作業療法学科, 九州保健福祉大学保健科学部言語聴覚療法学科, 介護老人保健施設グリーンケア学園木花, Department of Cooking, Nobeoka Gakuen High School, Taimatsu Foods Corporation, Department of Occupational Therapy, School of Health Science, Kyushu University of Health and Welfare, Department of Speech Therapy, School of Health Science, Kyushu University of Health and Welfare, Long-Term Care Health Facilities, Green Care Gakuen Kibana |
| Jazyk: |
japonština |
| Rok vydání: |
2013 |
| Předmět: |
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| Zdroj: |
九州保健福祉大学研究紀要 = Journal of Kyushu University of Health and Welfare. 14:149-155 |
| Popis: |
In this study, in order to promote intake of γ-aminobutyric acid (GABA) routinely and continuously, we prepared several functional breads containing different percentages (0%, 1%, 2% or 3%) of GABA, designated as Taimatsu GABA (T-GABA), produced by fermented rice germ, which has been shown to have various physiological actions. The dough containing T-GABA (1%) showed greater expansion as compared with that containing T-GABA (0%, 2% or 3%). The quantity of wet-type gluten decreased in a T-GABA percentage-dependent manner. The stickiness of wet-type gluten containing T-GABA (1%, 2% or 3%) was decreased as compared with that of the control bread (T-GABA; 0%). Although the weight of the bread containing GABA (1%, 2% or 3%) was not altered as compared with that of the control bread (T-GABA; 0%) after baking, the height of the bread containing T-GABA (3%) was the lowest. In the sensory evaluation, referees judged the bread containing T-GABA (1%) as showing a slightly better level of taste, feeling of softness, crust, crumb and fragrance as compared with that of the control bread (T-GABA; 0%). Together, these findings indicate that breads containing T-GABA are of functionally high quality and value, and we propose to introduce these breads into some long-term care health facilities. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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