The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Change of Quality and Physicochemical Characteristics of Mung-bean Flours with Germination and Roasting Condition

발아 및 볶음조건별 녹두가루의 품질 및 이화학 특성 변화

  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Ji Hae (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoung Kyu (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이지혜 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병원 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이유영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병규 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2018.01.04
  • Accepted : 2018.01.22
  • Published : 2018.02.28
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Abstract

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

Keywords

References

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