Development And Evaluation Of Natto Puff With Oil-Camellia Cake

This study developed a new type of natto puffs with health function.Puff filled with oil-camellia cake natto paste,which used oil-camellia cake and soybean meal as raw materials and Bacillus Subtilis Natto as fermentation strain.Low energy puff shell was developed by adding low DE maltodextrin and others.The safety,nutritional quality and functionality of natto puff were also studied.The main contents are as follows:1.The fermentation conditions of oil-camellia cake natto paste was investigated by response surface method,inoculation amount of bacillus natto,the ratio of water to material,adding amount of oil-camellia cake and fermentation time were taken as influence factors,sensory evaluation and nattokinase（NK）activity of oil-camellia cake natto paste as optimizing targets.The final fermentation process was inoculated with 0.15mg/100g bacillus natto,a water-to-material ratio of 2.5:1.0（mL:g）,adding 29%oil-camellia cake and fermentation of 22h.Under this condition,the NK activity of oil-camellia cake natto paste was（1044.73±0.87）U/g.Oil-camellia cake natto paste had light brown,attractive color,suitable sweetness and delicate taste after seasoning with 6%milk powder,stevioside and sugar quality as 3:7（both the total amount of 1%）,0.1%salt and 3%cocoa.2.The toxicological safety of Oil-camellia cake natto paste was evaluated according to“Procedures and Methods for toxicological assessment of food safety（GB15193.1-2014）.The results showed that the acute oral LD₅₀ of oil-camellia cake was more than 12g/kg,the acute oral LD₅₀0 of oil-camellia cake natto paste was more than 40g/kg,which suggested both were non-toxic.Micronuleus test of bone marrow cells and sperm shape abnormality test in mice were all negative and no teratogenic.Oil-camellia cake natto paste also had no significant influence on organ coefficient,aniline hydroxylase activity and histopathology of mice.Oil-camellia cake natto paste belonged to nontoxic.3.The formulation of puff shell was investigated by orthogonal design and fuzzy mathematics evaluation method.defatted soybean meal,maltodextrin,polydextrose and butter as influence factors,the sensory evaluation and fat contest as optimizing targets.The final formulation of puff shell is 16g butter,4.5g maltodextrin,2.5g polydextrose,0.8g defatted soybean meal,6g white granulated sugar,45g water and 45 egg on the basis of 30g low protein flour.Compared with the traditional puff shell,this new formula of puff shell gained a more reasonable nutrition with little change in shape,texture,etc and the fat content decreased by 33%.4.The flavour compounds in Oil-camellia cake natto paste was analyzed by headspace-solid phase micro-extraction（HS-SPME）combined with GC-MS.There were 31volatiles compounds including hydrocarbons,alcohols,aldehydes,acids,esters,ketones and others.The texture parameters of natto puff was measured by TA-XT plus texture analyzer and compared with cream puff from market.The results showed the hardness,chewiness of natto puffs were slightly higher than cream puff and the springiness,cohesiveness,resilience were similar with cream puff.5.The nutrients and function of natto puffs with oil-camellia cake and cream puff were evaluated.Natto puffs contained 13.10%Protein,10.63%fat,25.50%total sugar,0.12%flavonoids,0.49%total phenols and NK activity of 967.89U/g.The total suger,fat content of Natto puffs was lower than the cream puff.The antioxidant properties of extracts from natto puff were analyzed by the potassium ferricyanide reduction method,the scavenging activities of DPPH radical,OH radical and superoxide anion.Natto puff had strong reducing power and scavenging ability on[DPPH·],[·OH]and superoxide anion.Natto puff was low energy food of health care function.