• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.143-151
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• 2018

The quality and physicochemical characteristics of the soybean flours after germination and roasting were evaluated to partly fulfill the purpose of establishing quality standards of soybean flours for each of their applications. Moisture content of roasted soybean flours decreased significantly based on the roasting conditions, and crude ash, protein, and fat content increased. Water binding capacity increases with an increase in roasting temperature and time; however, water solubility index and swelling power decreased. The lightness of roasted soybean flour decreased significantly, and its redness and yellowness increased in intensity. Phenolic compounds and radical scavenging activity of roasted soybean flour increased with an increase in roasting temperature and time. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of roasted soybean flour without and with germination was 380.88-537.32 and 419.34-587.99 mg TE/100 g, respectively. Consequently, it is necessary to set quality standards for each application, considering the quality and antioxidant properties of roasted soybean flours.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.504-510
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• 2018

Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.654-661
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• 1997

Response surface methodology was applied to monitor dynamic changes in free sugars and free amino acids associated with browning reaction during roasting of Polygonatum odoratum roots. Second-order model for qualities of water- soluble extracts was employed to generate contour maps and response surfaces. Browning color intensity of water-soluble extracts was increased with the roasting time up to around 14$0^{\circ}C$, but decreased in increasing temperature above L6O"C. Free sugars, mainly composed of sucrose and fructose, were remarkably decreased at roasting under the higher temperature and longer time, while glucose linearly increased with the increase of roasting temperature up to 15$0^{\circ}C$. Most of free amino acids was decreased in their amounts in Proportion to the roasting temperature and time, while threonine and lysine were insignificantly increased under the roasting conditions at above 17$0^{\circ}C$ and 60min.0min.

• Food Industry And Nutrition
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• v.16 no.2
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• pp.49-53
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• 2011

본 연구에서는 율무(국산, 중국산)를 볶음온도를 $190^{\circ}C$, $210^{\circ}C$와 볶음시간 15, 20, 25분으로 처리하여 이화학적 특성 및 항산화능에 대하여 살펴보았다. 수분, 지방, 회분함량의 경우 볶음조건에 따라 큰 차이는 나타나지 않았고, 국내산과 중국산의 함량은 비슷하게 나타났다. pH의 경우 볶음온도, 볶음시간이 높아질수록 감소하는 경향을 나타내었다. 국내산, 중국산 율무에 따라서의 pH의 차이는 나타나지 않았다. 분말의 L값과 b값은 볶음온도가 높아짐에 따라 감소하는 경향을 나타내었다. 율무 분말의 갈변도 볶음온도, 볶음시간이 높아질수록 증가하였고, 중국산 율무가 갈변도의 영향을 많이 받는 것으로 나타났다. 총당의 경우 볶음온도, 볶음시간이 높아질수록 증가하였고, 국내산, 중국산 율무에 따라서의 값의 차이는 나타나지 않았다. 페놀성 물질 함량도 볶음온도, 볶음시간이 길어질수록 증가하는 경향을 나타내었다. 국내산, 중국산 모두 $210^{\circ}C$의 조건에서 큰 폭의 변화를 보였다.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.870-877
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• 2016

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1316-1326
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• 2017

We evaluated the proximate compositions of raw materials, total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea according to cultivation period and variety. Proximate compositions of raw materials were significantly different according to cultivation period and variety, and quality characteristics of roasted maize tea extracts were significantly different according to cultivation period. Total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea were significantly different before and after roasting. The total polyphenol content of Pyeonggangok cultivar sown on April 5th was elevated about 3.60-fold before and after roasting by $3.42{\pm}0.16$ and $12.22{\pm}0.67mg$ gallic acid equivalents/g, respectively. Overall, total polyphenol content was higher in roasted maize tea produced using maize sown on April 5th. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of Gangdaok cultivar sown on April 5th was elevated about 31.6-fold before and after roasting by $7.61{\pm}1.93$ and $240.37{\pm}8.82mg$ Trolox equivalents (TE)/g, respectively. 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of Pyeonggangok cultivar sown on April 5th was elevated about 5.5-fold before and after roasting by $153.84{\pm}1.32$ and $843.54{\pm}3.64mg$ TE/g, respectively. The correlation between proximate compositions of raw materials and quality as well as antioxidant characteristics of roasted maize tea showed overall significance.

• Food Science and Preservation
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• v.13 no.4
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• pp.477-482
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• 2006

This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or $230^{\circ}C$, were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above $190^{\circ}C$, respectively. The b value was maximum at $190^{\circ}C$. Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above $190^{\circ}C$. Total sugar content of the extract tended to be decreased until $170^{\circ}C$ and then be increased from $190^{\circ}C$. Content of phenolic compound of the extract was increased at the masting temperature of above $210^{\circ}C$. At the sensory evaluation of the extract, aroma and taste of samples masted at $170^{\circ}C$ and above $190^{\circ}C$, respectively were higher than those masted at the others. Overall acceptability of the extract was highest at $190^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.496-501
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• 2009

This study was carried out to investigate physiological functionalities of tea prepared by various thermal processing methods from Ixeris dentata root in order to elevate utilization of Ixeris dentata root as food. These methods included natural drying (ND), hot-air drying (HAD, $75^{\circ}C$), hot-air drying after steam (HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying (RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Physiological functionalities of tea prepared by ND, HAD, HADS, and RHAD were measured as hot-water extracts and each tea was extracted by 100 mL water on 1 g dried Ixeris dentata root powder. Electron donating abilities were the highest in HADS treatment at 98%. SOD-like activities were the highest in RHAD at 35.61%. Both ACE and tyrosinase inhibitory activities were the highest on ND treatment at 52.34% and 44.60%, respectively. Nitrite scavenging abilities of all treatment were the highest at pH 1.2 and the highest activity among them was on RHAD treatment at 50.5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1104-1110
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• 2009

To investigate physiochemical characteristics of Liriope platyphylla tubers by various drying process, proximate constitute, levels of free sugar, organic acid, free amino acid, crude saponin and spicatoside A were analyzed. Drying methods included hot-air drying (DLR, $60^{\circ}C$, 48 hr) and roasting after hot-air drying (RDLR, roasting at $180^{\circ}C$ for 15 min). The moisture, crude protein, crude lipid, ash and NFE (nitrogen free extract) contents of FLR (fresh Liriope platyphylla tuber) were 69.99%, 1.85%, 0.02%, 0.79%, and 27.35%, respectively. The most abundant proximate component of DLR and RDLR was NFE, of which the contents in both sample were 80.09% and 86.07%, respectively. The major free sugars in DLR and RDLR was oligosaccharide II as 56$\sim$57% and the major organic acid was malic acid as 3.06$\sim$3.34%, respectively. In free amino acid, the major amino acid of FLR, DLR and RDLR was serine with contents of 477.41 mg%, 1394.88 mg%, and 180.33 mg%, respectively. The level of serine was significantly decreased by roasting process. The level of crude saponin in FLR, DLR and RDLR were 3.52%, 8.41%, and 10.15%, respectively.