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.

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

• 김재현(경기대학교 대학원 식품생물공학과, 경기대학교 융합과학대학 바이오융합학부 식품생물공학전공) | Jaehyun Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Major of Food Science and Biotechnology, Division of Bio-convergence, College of Convergence and Integrated Science, Kyonggi University)
• 정진부(국립안동대학교 생약자원학과) | Jin Boo Jeong (Department of Medicinal Plant Resources, Andong National University)
• 김현석(경기대학교 융합과학대학 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Major of Food Science and Biotechnology, Division of Bio-convergence, College of Convergence and Integrated Science, Kyonggi University) Corresponding author