논문 상세보기
pp.299-308
This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 μg/g to 696.09 μg/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 μg/g to 387.8 μg/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.
서 론
재료 및 방법
1. 시험재료 및 시약
2. 시료 전 처리 및 앙금 제조
3. 품질 분석
4. 이소플라본 함량 분석
5. 총 폴리페놀 함량 분석
6. 총 플라보노이드 함량 분석
7. 총 안토시아닌 함량 분석
8. ABTS 라디컬 소거활성 분석
9. 물성 측정
10. 통계처리
결과 및 고찰
1. 검은콩 전 처리 방법에 따른 이소플라본 함량 변화
2. 검은콩 첨가비율별 앙금의 품질특성
3. 검은콩 첨가비율에 따른 앙금의 이소플라본 함량 변화
4. 검은콩 첨가비율에 따른 앙금의 기능성 함량 변화
5. 검은콩 첨가비율에 따른 앙금의 물성 변화
요약 및 결론
References
