산업식품공학 제22권 제4호 (p.344-352)

건조비지분말의 물리적 특성에 대한 단백질과 지질 함량의 영향

Impact of Protein and Lipid Contents on the Physical Property of Dried Biji Powder
키워드 :
dried biji powder,protein,lipid,dietary fiber,physical property

목차

Abstract
서 론
재료 및 방법
재료
  비지의 건조
  탈지비지 제조
  탈단백비지 제조
  일반성분 및 식이섬유
  수분흡수지수(water absorption index, WAI) 및 수분용해지수(water solubility index, WSI)
  팽윤력, 용해도 및 가용성 탄수화물과 단백질
  점도
통계처리
  결과 및 고찰
  일반성분과 식이섬유
  수분흡수지수와 수분용해지수
  팽윤력과 용해도
  가용성 탄수화물과 단백질 함량
  건조비지분말의 점도
요 약
References

초록

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.