抄録
The germination processes of the grains and beans have been explored as an effective method to increase the gamma-aminobutyric
acid (GABA) contents of these plants. The fermented adzuki bean paste was prepared using germinated brown rice koji flours after
germination for 36 h at 30 °C and relative humidity of 70% to develop GABA-enhanced fermented adzuki bean paste using brown
rice koji flours with rich functionality. The viscosity and breaking force of the fermented adzuki bean paste using germinated brown
rice koji flours were significantly high when compared with those of the fermented adzuki bean paste using polished rice koji flours.
In addition, the fermented adzuki bean paste was prepared using germinated brown rice koji flours as well as the fermented adzuki
bean paste using polished rice koji flours had markedly low energy. In contrast, the GABA content of the fermented adzuki bean
paste was prepared using germinated brown rice koji flours was remarkably higher than that of the fermented adzuki bean paste using
polished rice koji flours. In conclusion, the GABA-enhanced fermented adzuki bean paste using germinated brown rice koji flours is
a novel and valuable adzuki bean paste with nutritional and functional characteristics for health-conscious consumers.
