[논문]콩의 종류와 건조 방법에 따른 비지 분말의 이화학적 특성

김은지; 정희남

doi:10.7318/kjfc/2023.38.5.356

[국내논문] 콩의 종류와 건조 방법에 따른 비지 분말의 이화학적 특성
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.5, 2023년, pp.356 - 364

김은지 (순천대학교 생명산업과학대학 조리과학과) , 정희남 (순천대학교 생명산업과학대학 조리과학과)

Abstract ▼ AI-Helper

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

주제어

표/그림 (6)

표 Proximate compositions, Water activity and pH of soybean curd residue powder by different soybean and drying methods
표 Color value of soybean curd residue powder by different soybean and drying methods
표 WAI, WSI and OAC of soybean curd residue powder by different soybean and drying methods
그림 DPPH radical scavenging activity of soybean curd residue powder by different soybean and drying methods. SCR; Soybean curd residue, BSCR; Black soybean curd residue, D; Hot-air dried, F; Freeze-dried. Different superscript are significantly different by Duncan's multiple range test (p<0.05).
표 EA and ES of soybean curd residue powder by different soybean and drying methods
표 Total polyphenol content of soybean curd residue powder by different soybean and drying methods (GAE¹⁾ mg/g dw)

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용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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