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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
이진규scopus
Issue Date
2017
Journal Title
Korean Journal of Microbiology and Biotechnology
ISSN
1598-642XJCR Link
Citation
Korean Journal of Microbiology and Biotechnology vol. 45, no. 4, pp. 291 - 298
Keywords
AroniaBlack beanFreeze grindingGerminated brown riceGrapefruitRetention rate
Publisher
Korean Society for Microbiolog and Biotechnology
Indexed
SCOPUS; KCI scopus
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.
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DOI
10.4014/mbl.1712.12014
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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