국산콩과 수입콩의 이화학적 특성과 두부 가공적성에 관한 연구 Studies on the Physicochemical Characteristics and Soybean Curd Processing Suitability of Korean Soybeans and Imported Soybeans원문보기
본 연구에서는 국산콩 및 수입콩을 대상으로 종실특성, 일반성분, 아미노산, 지방산 조성 및 isoflavone 함량을 분석한 결과와 산지별 콩의 수분흡수특성, 종실경도, 발아율 및 두부제조시 두부수율, 물리적 특성 및 아미노산 특성의 변화 등에 관한 연구결과는 다음과 같았다....
Ⅳ. 요 약
본 연구에서는 국산콩 및 수입콩을 대상으로 종실특성, 일반성분, 아미노산, 지방산 조성 및 isoflavone 함량을 분석한 결과와 산지별 콩의 수분흡수특성, 종실경도, 발아율 및 두부제조시 두부수율, 물리적 특성 및 아미노산 특성의 변화 등에 관한 연구결과는 다음과 같았다.
Ⅳ. 요 약
본 연구에서는 국산콩 및 수입콩을 대상으로 종실특성, 일반성분, 아미노산, 지방산 조성 및 isoflavone 함량을 분석한 결과와 산지별 콩의 수분흡수특성, 종실경도, 발아율 및 두부제조시 두부수율, 물리적 특성 및 아미노산 특성의 변화 등에 관한 연구결과는 다음과 같았다.
Abstract This study was carried out to investigate the quality characteristics and soybean curd processing adaptability of Korean soybeans and imported soybeans. Chemical components such as protein, lipid, fiber, ash, fatty acid composition, amino acids, and isoflavone concentration were tested ...
Abstract This study was carried out to investigate the quality characteristics and soybean curd processing adaptability of Korean soybeans and imported soybeans. Chemical components such as protein, lipid, fiber, ash, fatty acid composition, amino acids, and isoflavone concentration were tested to obtain the basic information of Korean soybeans and imported soybean. Water absorption properties, seed hardness, and seed germination were tested to investigate the soybean seed characteristics. Soybean curds were prepared with two Korean soybeans and four imported soybeans from USA and China. The yield of soybean curds, texture profiles, and amino acid composition were tested for the mass production of high quality soybean curds. The results were summarized as follows;
Abstract This study was carried out to investigate the quality characteristics and soybean curd processing adaptability of Korean soybeans and imported soybeans. Chemical components such as protein, lipid, fiber, ash, fatty acid composition, amino acids, and isoflavone concentration were tested to obtain the basic information of Korean soybeans and imported soybean. Water absorption properties, seed hardness, and seed germination were tested to investigate the soybean seed characteristics. Soybean curds were prepared with two Korean soybeans and four imported soybeans from USA and China. The yield of soybean curds, texture profiles, and amino acid composition were tested for the mass production of high quality soybean curds. The results were summarized as follows;
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