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Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice
- Title
- Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice
- Authors
- Jeon H.-J.; Lee L.-N.; Hanu Y.-E.; Jeong H.-J.; Park H.-E.; Jung J.-Y.; Rhee J.-K.
- Ewha Authors
- 이진규
- SCOPUS Author ID
- 이진규
- Issue Date
- 2017
- Journal Title
- Korean Journal of Microbiology and Biotechnology
- ISSN
- 1598-642X
- Citation
- Korean Journal of Microbiology and Biotechnology vol. 45, no. 4, pp. 291 - 298
- Keywords
- Aronia; Black bean; Freeze grinding; Germinated brown rice; Grapefruit; Retention rate
- Publisher
- Korean Society for Microbiolog and Biotechnology
- Indexed
- SCOPUS; KCI
- Document Type
- Article
- Abstract
- We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of β-carotene, a precursor of Vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of β-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.
- DOI
- 10.4014/mbl.1712.12014
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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