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Changes in Antioxidative Activities and General Composition of Mung Beans according to Roasting Temperature  

Kim, Youn-Tae (Dept. of Restaurant Management, Korea Tourism College)
Lee, Myoungsook (Dept. of Food and Nutrition, SungShin Women's University)
Kim, Ae-Jung (Dept. of Alternative Medicine, Kyonggi University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.2, 2014 , pp. 217-223 More about this Journal
Abstract
This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.
Keywords
Mung beans; roasting temperature; anti-oxidative activity; nitrite scavenging activity;
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Times Cited By KSCI : 13  (Citation Analysis)
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