Characteristics of red pepper paste by using germinated barley with increased gamma-amino butyric acid.

摘要

Germinated barley was used instead of glutinous rice to prepare fermented red pepper paste. Proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analysed during fermentation. Sensory properties and gamma-amino butyric acid (GABA) contents of CGRPP and GBRPP were determined. Contents of beta-glucan and GABA were highest after 48 h of germination. During fermentation, contents of GABA in GBRPP increased up to 28 days then decreased. Consumers preferred GBRPP to CGRPP. GABA contents increased during fermentation and GABA contents of GBRPP were twice those of CGRPP. Results suggest that GBRPP may be suitable for commercial development.