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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.35 no.4, 2020년, pp.392 - 399
서동연 (경성대학교 식품생명공학과) , 전아영 (경성대학교 식품생명공학과) , 신의철 (경남과학기술대학교 식품과학과) , 이준수 (충북대학교 식품생명축산학부) , 황인국 (농촌진흥청 국립농업과학원 농식품자원부) , 김영화 (경성대학교 식품응용공학부)
This study examined the contents of bioactive compounds and the biological activity of okra seed oil. Okra seed oil consisted mainly of linoleic acid (44.2%). The content of total phytosterols was 2.180 mg/g oil, with β-sitosterol being the highest (1.756 mg/g oil). The vitamin E content was ...
핵심어 | 질문 | 논문에서 추출한 답변 |
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오크라의 원산지는? | 오크라(Abelmoschus esculentus (L.) Moench)는 동아프리카 원산지의 작물로 아프리카, 북미, 남유럽 등지에서 식용으로 사용되고 있다. 오크라 열매에는 다량의 폴리페놀 성분이 함유되어 있으며(Huang et al. | |
오크라의 열매가 식품으로써 가치가 떨어져 폐기되고 있는 이유는 무엇인가? | 2018). 일반적으로 오크라의 열매는 미숙한 상태로 섭취하며, 열매가 과숙하게 되면 껍질과 씨가 딱딱해지는 물리적인 특성 때문에 식품으로써의 가치가 떨어져 폐기되고 있는 실정이다. 오크라 열매에서 씨가 차지하는 비율은 약 15%이며, Calisir et al. | |
오크라씨에 함유된 단백질과 지용성 성분은 몇 %인가? | 오크라 열매에서 씨가 차지하는 비율은 약 15%이며, Calisir et al. (2005)에 따르면 과숙한 오크라 씨에 단백질은 약 19.10%, 지용성 성분은 약 8.21%를 차지하고 있다고 한다. 또한 오크라 씨의 단백질은 단백질 효율(protein efficiency ratio)이 우수하여 치료용 식품(therapeutic foods)의 원료로 사용하고자 하는 연구가 보고되어 있으며(Uhiara & Onwuka 2014), 과숙한 오크라 씨를 로스팅(roasting)하여 커피 대용품으로 사용하고자 하는 연구가 보고되어 있기도 하다(Calisir et al. |
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