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Optimization of Roasting Process for Preparation of Water Extracts from Job's tears (Coicis lachryma-jobi)  

Chung Hun-Sik (Department of Food Science and Technology, Catholic University)
Youn Kwang-Sup (Food & Bio-industry Research Institute, Kyungpook University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 119-124 More about this Journal
Abstract
This study was conducted to optimize roasting process of Job's tears for utilization as food Optimal condition for masting was investigated with changes in temperature and time by response surface methodology. The qualities of water extract such as browning degree, polyphenol and DPPH radical scavenging ability were affected more by roasting temperature than time. The values increased with temperature and time proportionally. The response variables were more significant with temperature than time and the established polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis. Optimal roasting conditions with the limit of $0.2{\sim}0.3$ browning degree, $2.0{\sim}2.5{\mu}g/mL$ polyphenol, $30{\sim}40%$ scavenging ability and $0{\sim}100$ hue angle were $215^{\circ}C$ and 32 min.
Keywords
Job's tears; roasting; extracts; RSM;
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Times Cited By KSCI : 4  (Citation Analysis)
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