The multi-step process optimisation of candied kidney beans with high nutrients and gamma-aminobutyric acid retention

文献类型： 外文期刊

第一作者： Xiao, Tianzhen

作者： Xiao, Tianzhen;Wang, Zhonglei;Ma, Yuling;Wang, Aixia;Chen, Zhiying;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao

作者机构：

关键词： Candied kidney bean; nutrition; optimisation; processing; gamma-aminobutyric acid

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.612； 五年影响因子：3.575 ）

ISSN： 0950-5423

年卷期： 2023 年 58 卷 1 期

页码：

收录情况： SCI

摘要： The candied kidney bean contains a vital bioactive compound called y-aminobutyric acid (GABA), which could be easily lost in the traditional producing processes like soaking, cooking and candying. The traditional procedure distinctly decreased the GABA content to the GABA retention rate of 34.01% in the candied kidney bean. In this study, the optimum technological methods of soaking, cooking and candying were determined by single factor experiment according to the GABA content. The optimised producing condition was that the kidney bean was soaked at 55 degrees C for 5 h, followed by atmospheric steaming for 35 min and then subjected to microwaving candying at 150 W for 25 min. By the optimal procedure, the GABA content retention reached 75.33%. Meanwhile, the texture, nutrient contents and antioxidant capacity were obviously improved in the candied kidney beans produced by the optimal methods.

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