Application Characteristics of High-loading γ-Aminobutyric Acid in Tapioca Pearls

Abstract:

[Objective] The application of γ-aminobutyric acid (GABA) in food has become increasingly popular in recent years. The effects of high-loading GABA on the rheological and textural properties and the quality of tapioca pearls were studied. [Method]Rheometry, low-field nuclear magnetic resonance, field emission scanning electron microscopy were employed to study the effects of GABA on the rheological properties, moisture distribution, and microstructure of tapioca pearls, respectively. A rapid viscosity analyzer was used to examine the gelatinization properties of tapioca pearls with the addition of GABA at different mass fractions. The quality of cooked tapioca pearls was measured by a texture analyzer combined with sensory evaluation. [Result]GABA decreased the elastic modulus (G') and viscous modulus (G") of tapioca pearls. The proportion of peak area of free water, bound water, and adsorbed water in the tapioca pearls added with mass fraction 14% GABA (calculated by the mass of all powder) were (33.38±0.23)%, (6.46±0.02)%, and (60.16±0.25)%, respectively. Compared with the mixed powder without GABA, the mixed powder with the addition of GABA (mass fraction is 14%) showed the gelatinization peak viscosity and final viscosity decreases of 32.87% and 36.19%, respectively. The tapioca pearls with 10% GABA got the highest sensory score and had the best taste. [Conclusion] The addition of GABA could weaken the network structure to reduce the water holding properties, viscoelasticity, and hardness, thus affecting the quality of tapioca pearls.