콩의 종류와 건조 방법에 따른 비지 분말의 이화학적 특성

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 38권 / 5호
ㆍ저자명 : 김은지, 정희남

목차

I. 서 론
II. 연구 내용 및 방법
1. 실험재료 및 시약
2. 일반성분 및 수분활성도
3. pH
4. 색도
5. 수분흡수지수 및 수분용해지수
6. 유지흡수력
7. 유화활성 및 유화안정성
8. 총 폴리페놀 함량
9. DPPH 라디칼 소거활성
10. 통계처리
III. 결과 및 고찰
1. 일반성분 및 수분활성도
2. pH
3. 색도
4. 수분흡수지수 및 수분용해지수
5. 유지흡수력
6. 유화활성 및 유화안정성
7. 총 폴리페놀 함량
8. DPPH 라디칼 소거활성
IV. 요약 및 결론
감사의 글
Conflict of Interest

영어 초록

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 freezedrying. 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.

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