논문 상세보기
pp.477-482
율무의 이화학적 특성에 볶음 온도가 미치는 영향을 규명하기 위하여, 율무를 에서 각각 20분씩 볶음처리를 하거나 무처리 후 분말과 율무침출액을 제조하여 이화학적 및 관능적 특성을 조사하였다. 분말의 L값과 a값은 볶음온도가 높아짐에 따라 감소와 증가하였으며 특히, 에서부터 큰 폭의 변화를 보였고, b값은 처리구가 가장 높았다. 분말의 흡습 속도와 능력은 볶음온도에 비례하여 증가하는 경향이었다. 율무 침출액의 갈변도는 볶음온도가 높을수록 증가하
This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or , were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above , respectively. The b value was maximum at . Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above . Total sugar content of the extract tended to be decreased until and then be increased from . Content of phenolic compound of the extract was increased at the masting temperature of above . At the sensory evaluation of the extract, aroma and taste of samples masted at and above , respectively were higher than those masted at the others. Overall acceptability of the extract was highest at .
