Hisaki Kumiko, Sakamoto Chikae, Matsui Hina, Ueno Hiroshi, Ueda Yukiko
Department of Nutrition, Osaka International College, Moriguchi 570-8555, Japan.
Department of Design for Contemporary Life, Kyoto Bunkyo Junior College, Uji 611-0041, Japan.
Foods. 2024 Jun 17;13(12):1900. doi: 10.3390/foods13121900.
Given the link between excessive salt consumption and hypertension, reducing salt levels in bread, an important staple food in Japan, is essential. γ-Aminobutyric acid (GABA) has a salty taste-enhancing effect in vivo, and its production is influenced by the type of spice extract in vitro. However, the effects of spices on GABA levels, total free amino acid composition, and taste quality in whole-wheat bread remain unclear. Therefore, this study aimed to investigate whether the addition of spice extracts, which do not affect bread flavor and taste, can increase the GABA level in low-salt whole-wheat bread and whether free amino acid content affects the taste quality of bread using an automatic home bread maker. Through free amino acid composition analysis and sensory testing, we evaluated the influence of six spice extracts on the composition of free amino acids, including GABA, in whole-wheat bread. We found that cumin and anise extracts were effective in increasing the GABA level to approximately twice that in whole-wheat bread. Moreover, both the preference and saltiness of the bread were favorable, indicating that these extracts are useful for reducing the salt content of whole-wheat bread. This study provides a theoretical basis for guiding industrial production.
鉴于过量摄入盐分与高血压之间的关联，降低日本重要主食面包中的盐分含量至关重要。γ-氨基丁酸（GABA）在体内具有增强咸味的作用，其生成在体外受香料提取物类型的影响。然而，香料对全麦面包中GABA水平、总游离氨基酸组成及风味品质的影响尚不清楚。因此，本研究旨在利用家用自动面包机，探究添加不影响面包风味和口感的香料提取物是否能提高低盐全麦面包中的GABA水平，以及游离氨基酸含量是否会影响面包的风味品质。通过游离氨基酸组成分析和感官测试，我们评估了六种香料提取物对全麦面包中包括GABA在内的游离氨基酸组成的影响。我们发现孜然提取物和茴芹提取物能有效将GABA水平提高至全麦面包中GABA水平的约两倍。此外，面包的偏好度和咸度都令人满意，表明这些提取物有助于降低全麦面包的盐分含量。本研究为指导工业化生产提供了理论依据。
