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논문 상세정보

로스팅 시간에 따른 녹두의 생리활성 변화

Bioactivitiy Changes in Mung Beans according to the Roasting Time

Abstract

This study was investigated the optimal time that enhanced the functional activities of mung beans for use of functional food resources. Mung beans were roasted according three levels of roasting time levels (10, 20 and 30 minutes) at $110^{\circ}C$ and then the physicochemical compositions were determined. The reducing sugar content was decreased with the increased roasting time. Moisture was decreased with increased roasting time, whereas, crude fat, crude ash, crude protein and carbohydrate were increased with prolonged roasting time. The highest contents of total phenol and flavonoid were shown at a roasting condition $110^{\circ}C$ for 30 minutes. The highest inhibitory activities of DPPH radical, ABTS radical and xanthine oxidase was the best at the condition of $110^{\circ}C$ for 30 min. From these results optimal roasting time of mung beans were 30 minutes for use of functional food resources.

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이 논문을 인용한 문헌 (2)

  1. Jeon, Ki-Suk ; Xu, Yun-Long ; Park, Shin-In 2015. "Antioxidant Activity of Chinese Mung Bean" 한국조리학회지 = The Korean journal of culinary research, 21(2): 41~51 
  2. Jeon, Ki-Suk ; Xu, Yun-Long ; Park, Shin-In 2015. "Identification and Antioxidative Effects of Phenolic Compounds from Chinese Soybean (Heinong 48)" 한국조리학회지 = The Korean journal of culinary research, 21(3): 259~269 

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