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http://dx.doi.org/10.4014/mbl.1712.12014

Physicochemical Characteristics of Powder from Cryogenic Grinding of Aronia, Grapefruit, Black Bean, and Germinated Brown Rice  

Jeon, Hyeong-ju (Korea Mcnulty)
Lee, Il-nam (Korea Mcnulty)
Han, Ye-eun (Korea Mcnulty)
Jeong, Ho-jun (Korea Mcnulty)
Park, Ha-eun (Department of Food Science and Engineering, Ewha Womans University)
Jung, Ju-yeong (Department of Food Science and Engineering, Ewha Womans University)
Rhee, Jin-Kyu (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Microbiology and Biotechnology Letters / v.45, no.4, 2017 , pp. 291-298 More about this Journal
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 ${\beta}$-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 ${\beta}$-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.
Keywords
Retention rate; aronia; black bean; germinated brown rice; grapefruit; freeze grinding;
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Times Cited By KSCI : 17  (Citation Analysis)
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