지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 149 - 159 (11page)
이용수
초록· 키워드
오류제보하기
The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at 240℃ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.
목차
등록된 정보가 없습니다.
참고문헌 (47)
참고문헌 신청
Ayatse JO / 1983 / Chemical evaluation of the effect of roasting on the nutritive value of maize (Zea mays Linn) / Food Chem 12:135~147
장수민 / 2002 / 두류 에탄올 추출물의 항산화 활성, 항변이원성 및 변이원성 검정 / 한국식품과학회지 34(6):1115~1122
Cho BM / 1985 / Changes in amino acid and fatty acids composition during germination of rapeseed / Korean J Food Sci Technol 17:371~376
Cho EJ / 1997 / Comparison on physicochemical properties of Korean kidney bean sedimant according to classification / Korean J Soc Food Sci 13:585~591
최희돈 / 2006 / 발아현미의 섭취에 의한 흰쥐의 비만 억제 및 콜레스테롤 저하 효과 / 한국식품과학회지 38(5):674~678
장수민 / 2002 / 두류 에탄올 추출물의 항산화 활성, 항변이원성 및 변이원성 검정 / 한국식품과학회지 34(6):1115~1122
Cho BM / 1985 / Changes in amino acid and fatty acids composition during germination of rapeseed / Korean J Food Sci Technol 17:371~376
Cho EJ / 1997 / Comparison on physicochemical properties of Korean kidney bean sedimant according to classification / Korean J Soc Food Sci 13:585~591
최희돈 / 2006 / 발아현미의 섭취에 의한 흰쥐의 비만 억제 및 콜레스테롤 저하 효과 / 한국식품과학회지 38(5):674~678
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
검정콩가루의 품질 및 항산화 특성에 미치는 발아 및 볶음처리의 영향
산업식품공학
2018 .01
-
국내 유통 콩 및 녹두가루 제품의 품질 특성
한국식품영양학회지
2017 .10
-
Effect on Storage Conditions of Green Coffee Beans on the Properties of Roasted Beans
한국식품영양과학회 학술대회발표집
2020 .10
-
커피빈의 물리화학적 결점에 따른 추출액의 품질특성
Food Science and Preservation
2016 .10
-
Optimization of process parameters for low-moisture meat analog produced by isolated mung bean protein
한국식품영양과학회 학술대회발표집
2022 .10
-
Effects of the addition of isolated mung bean protein on the physicochemical characteristics of low-moisture extruded meat analogs
한국식품영양과학회 학술대회발표집
2022 .10
-
Optimization of high-moisture meat analog production with the addition of isolated mung bean protein using response surface methodology
한국식품영양과학회 학술대회발표집
2023 .10
-
Quality and Physicochemical Characteristics of Various Commercial Roasted Sword bean Tea Products
한국식품영양과학회 학술대회발표집
2023 .10
-
Effect of Transglutaminase Treatment on Rheological and Gelation Properties of Mung Bean Protein
한국식품영양과학회 학술대회발표집
2022 .10
-
Phase Transitions and Critical Phenomena of Mung Bean Protein Isolate and Carboxymethyl Cellulose in Aqueous Solution
한국식품영양과학회 학술대회발표집
2022 .10
-
Characteritics of Green Kernal Black Bean with Different Roasting Conditions
한국식품영양과학회 학술대회발표집
2021 .10
-
Effects of Origin and Seed Weight on the Levels of Health-Promoting Metabolites in Mung Beans (Vigna radiate L.)
한국식품영양과학회 학술대회발표집
2024 .10
-
원두의 배전 강도와 추출 시간이 커피 추출물의 항산화활성에 미치는 영향
산업식품공학
2016 .01
-
Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw
Applied Biological Chemistry
2015 .01
-
Effect of pH-shifting on the Structural and Water-immobilizng Properties of Mung Bean Protein Isolates
한국식품영양과학회 학술대회발표집
2023 .10
-
Thermal Gelation of Vicilin and Legumin Globulins Isolated from Mung Bean and Red Bean
한국식품영양과학회 학술대회발표집
2020 .10
-
발아 및 볶음처리가 동부가루의 품질 및 이화학 특성에 미치는 영향
한국식품영양과학회지
2018 .03
-
Amino Acid Composition and Functional Properties of Protein Concentrate from Mung Bean (Vigna radiata)
한국식품영양과학회 학술대회발표집
2019 .10
-
Improvement of the Water-resistance Properties of Mung Bean Starch-based Edible Films via the Incorporation of Sunflower Seed Oil
한국식품영양과학회 학술대회발표집
2020 .10
-
배전조건이 아라비카 커피의 이화학적 성질에 미치는 영향
Food Science and Preservation
2015 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0