| Summary: | 碩士 === 輔英科技大學 === 保健營養系碩士班 === 103 === The purpose of this research were to develop natto related foods, to survey eaters’ favorite degrees, and to test natto abstract’s antioxidantive ability under three low concentrations. Articles have reported natto had antioxidant effects and antibacterial properties, could lower blood fat and cholesterol so to prevent heart-blood diseases, and also increases insulin sensitivity that helps people to control Diabetes Mellitus. Natto has active components, such as lecithin, saponins, isoflavones and vitamin E. while it is very popular to Japanese, but not to Taiwanese probably for its unique flavor. So the research aimed to produce new delicious foods of natto.
In the study, natto samples were respectively prepared in soak time (4, 8, 12 hrs) , the germination time (0, 24, 48 hrs) and the fermentation time (12, 24, 36 hrs). Result showed under condition that were 4 hours of soaking, 48 hours of germination, and then 12 hours of fermented, could have highest amount of GABA (3.25 mg/g). The antioxidant power analysis of natto extract under these low concentrations(100ppm, 150, 200), showed ABTS.+ Radical cation reducing power capacity and total antioxidant capacity of performance were statistic significant.
Four products were developed including low calories natto health package, natto health bread, rice natto pudding, and four flavors natto health drinks. Taste preference survey showed liker-to-very like attitude in favor of the natto-relative products.
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