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Monitoring of Free Sugar and Amino Acid of Red Bean Paste by Corn Syrup Concentration and Heating Treatment Conditions  

Rho, Min-Whan (Department of Food Biotechnology, Woosuk University)
Lee, Tae-Kyoo (Department of Food Industry and Management, Woosuk University)
Publication Information
Food Science and Preservation / v.13, no.5, 2006 , pp. 581-588 More about this Journal
Abstract
Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to $95^{\circ}C$, but decreased above $95^{\circ}C$. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.
Keywords
red bean paste; sugar; amino acid; browning; heating condition;
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Times Cited By KSCI : 3  (Citation Analysis)
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