Preparation of γ-Aminobutyric Acid-Enriched Wheat Germ Powder by Spray Drying Method
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Abstract:
γ-Aminobutyric acid (GABA) enriched wheat germ incubation solution was dried and riped using spray drying method. The effects of feed rate, inlet air temperature and spray pressure during spray drying on dissolvability of wheat germ powder were researched. Using wheat germ power, soybean flour, oat flour and white granulated sugar as main raw materials, the formula of wheat germ nutritive power were investigated by Mixture-D-Optimal design and fuzzy mathematic comprehensive evaluation. The results showed that the optimum parameters of spray drying were spray pressure 0.7 MPa, the feed rate 0.9 L/h and the inlet air temperature 130 ℃, under the optimized conditions, dissolution time of wheat germ powder was shortest (38 s). The optimal formula of wheat germ nutritive powder were wheat germ power 42%, soybean flour 28%, oat flour 23% and sugar 7%, with which the sensory evaluation score was 3.83. Fuzzy comprehensive evaluation indicted this nutritive power reached to “prefer” level. The products showed light yellow color and fragrant flavor with GABA content being of 1.02%.
