발아 및 볶음조건별 녹두가루의 품질 및 이화학 특성 변화

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 1호
ㆍ저자명 : 김현주, 이지혜, 이병원, 이유영, 이병규, 우관식

목차

Abstract
서 론
재료 및 방법
1. 시험재료 및 발아와 볶음처리
2. 발아 및 볶음처리 녹두가루의 일반성분 분석
3. 발아 및 볶음처리 녹두가루의 품질 특성 분석
4. 발아 및 볶음처리 녹두가루의 항산화성분 함량 분석
5. 발아 및 볶음처리 녹두가루의 DPPH 및 ABTS radical소거활성 측정
6. 통계분석
결과 및 고찰
1. 발아 및 볶음처리 녹두가루의 일반성분 함량
2. 발아 및 볶음처리 녹두가루의 품질 특성
3. 발아 및 볶음처리 녹두가루의 항산화 성분 함량
4. 발아 및 볶음처리 녹두가루의 DPPH 및 ABTS radical소거활성
5. 발아 및 볶음처리 녹두가루의 품질 및 항산화 특성 간의 상관관계
요약 및 결론
감사의 글
References

영어 초록

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.

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