2008-04-092024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/684319摘要：本研究以國產紅豆經過適當前處理及乳酸發酵開發富含GABA之機能性發酵紅豆產品，發酵紅豆產品中所含之乳酸菌具有維持腸道菌相平衡、吸附腸道內膽固醇、活化免疫等功能，再加上紅豆所含麩胺酸經發酵轉化為GABA，將使食用發酵紅豆產品具雙重保健功效。本研究可改變傳統食用紅豆以直接烹調為主的方式，並進一步使機能性紅豆製品更為多樣化，提高保健功能及消費者選購意願，同時增加商品價值和競爭力。<br> Abstract: In this study, we will investigate suitable pretreatment conditions and lactic acid bacteria for homebred red beans fermentation to develop functional fermented red bean products rich in γ-aminobutyric acids (GABA). Lactic acid bacteria of fermented red bean products have several health benefits such as the balance of intestinal bacterial flora, absorbance intestinal cholesterol, and active immune system. In addition, glutamate of red beans can change to GABA through lactic acid fermentation. Thus, the intake of fermented red bean products will give double health care functions. This study will also give the traditional utilization of cooked red beans for another option, to make the functional red bean products much more variety, raise the health care function and the consumer`s purchasing intentions. Furthermore, increase the value and competition of red beans.紅豆γ-胺基丁酸red beansγ-aminobutyric acids (GABA)