검정콩가루의 품질 및 항산화 특성에 미치는 발아 및 볶음처리의 영향

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 22권 / 1호
ㆍ저자명 : 우관식, 이지혜, 이병원, 이유영, 이병규, 김현주

목차

서 론
재료 및 방법
시험재료 및 발아와 볶음처리
발아 및 볶음처리 검정콩가루의 일반성분 분석
발아 및 볶음처리 검정콩가루의 품질특성 분석
발아 및 볶음처리 검정콩가루의 항산화성분 함량 분석
발아 및 볶음처리 검정콩가루의 DPPH 및 ABTS radical 소거활성 측정
통계분석
결과 및 고찰
발아 및 볶음처리 검정콩가루의 일반성분 함량
발아 및 볶음처리 검정콩가루의 품질특성
발아 및 볶음처리 검정콩가루의 항산화성분 함량
발아 및 볶음처리 검정콩가루의 DPPH 및 ABTS radical 소거활성
발아 및 볶음처리 검정콩가루의 품질 및 항산화 특성 간의 상관관계
요 약
감사의 글
References

영어 초록

The change of quality characteristics and antioxidant properties of black soybean flours after germination and roasting treatment were evaluated. The moisture content of roasted black soybean flours decreased significantly according to roasting temperatures and times, and the crude ash, protein, and fat contents increased. The water binding capacity of roasted black soybean flours with and without germination increased significantly according to roasting temperatures and times; however, water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increased with increasing roasting temperatures and times. The total polyphenol contents of roasted black soybean flours with and without germination were 5.43-7.81 and 4.52-6.17 mg GAE/g, and total flavonoid contents were 2.90-3.50 and 2.34-3.01 mg CE/g, respectively. The DPPH radical scavenging activity of roasted black soybean flours, with and without germination, was 254.98-415.05 and 171.95-295.15 mg TE/100 g, and the ABTS radical scavenging activity was 459.74-596.37 and 422.95-526.85 mg TE/100 g, respectively. As a result, it is necessary to establish quality standards for each application by considering the quality characteristics and antioxidant properties of roasted black soybean flours.

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