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The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa

Takashi Hanagasaki
Published 09/06/2021

Article Details

How to Cite
Takashi Hanagasaki. "The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa". Vietnam Journal of Food Control. vol. 4, no. 4 (en), pp. 251-258, 2021
PP
251-258
Counter
764

Main Article Content

Abstract

Luffa (Luffa cylindrica Roem.) is a popular vegetable in Okinawa, and it has abundant nutrients, including γ-aminobutyric acid (GABA). We focused on GABA content in luffa, taking into consideration registering it as foods with functional claims in Japan. Besides, when selling cut luffa and frozen cut luffa at supermarkets, they are supposed to get browned due to air exposure and other causes. In the present study, we developed the prevention method of browning cut luffa and frozen cut luffa using 0.5, 1.0, 2.0, and 4.0 % ascorbic acid solution. It was found that 55 L of 4.0 % ascorbic acid solution could be used for soaking of 70 kg cut luffa to prevent browning, but GABA content decreased in food processing of luffa in the factory. Besides, GABA content in luffa fruits was found not to change during storage for seven days at room temperature after harvest.

Keywords:

Luffa (Luffa cylindrica Roem.), cut luffa, frozen cut luffa, GABA, browning

References

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