한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제26권3호
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  • Pages.502-507
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  • 2013
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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로스팅 시간에 따른 녹두의 생리활성 변화

Bioactivitiy Changes in Mung Beans according to the Roasting Time

  • 송유빈 (경기대학교 대체의학대학원) ;
  • 이경석 (경기대학교 대체의학센터) ;
  • 이명숙 (성신여자대학교 식품영양학과) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Song, You-Bin (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Lee, Kyung-Seok (Alternative Medicine Center of Kyonggi University) ;
  • Lee, Myoung-Sook (Dept. of Food and Nutrition, SungShin Women's University) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • 투고 : 2013.07.15
  • 심사 : 2013.09.07
  • 발행 : 2013.09.30
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초록

This study was investigated the optimal time that enhanced the functional activities of mung beans for use of functional food resources. Mung beans were roasted according three levels of roasting time levels (10, 20 and 30 minutes) at $110^{\circ}C$ and then the physicochemical compositions were determined. The reducing sugar content was decreased with the increased roasting time. Moisture was decreased with increased roasting time, whereas, crude fat, crude ash, crude protein and carbohydrate were increased with prolonged roasting time. The highest contents of total phenol and flavonoid were shown at a roasting condition $110^{\circ}C$ for 30 minutes. The highest inhibitory activities of DPPH radical, ABTS radical and xanthine oxidase was the best at the condition of $110^{\circ}C$ for 30 min. From these results optimal roasting time of mung beans were 30 minutes for use of functional food resources.

키워드

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