• 한국조리학회지
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• 제23권3호
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• pp.29-37
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• 2017

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.

• Journal of Ginseng Research
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• 제35권4호
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• pp.436-441
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• 2011

The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract.

• 한국조리학회지
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• 제16권1호
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• pp.180-190
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• 2010

본 연구는 연근가루 첨가량을 달리하여 청포묵을 제조한 후 $4^{\circ}C$에서 5일간 저장하면서 품질 특성을 조사하였다. 연근가루를 첨가한 청포묵의 수분 함량은 86.78~88.88%이었다. L값은 연근가루 첨가량이 증가할수록 감소하였으나 a값과 b값은 유의하게 증가하였다(p<0.05). 관능검사 결과, 색과 맛은 연근가루 첨가량이 증가할수록 감소하였다. 향미와 광택은 시료간에 유의적인 차이는 없었다. 그리고 투명도와 탄력성은 무첨가군과 연근가루 5% 첨가할 때 가장 높았다. 단단한 정도는 연근가루 첨가량이 증가할수록 유의하게 감소하였다(p<0.05). 전반적인 수용도는 무첨가군과 연근가루 5% 첨가할 때 가장 높은 평가를 받았다. 조직감은 경도, 검성, 씹힘성은 저장 1일째에 유의하게 급격히 감소하였다(p<0.05). 응집성은 연근가루 첨가량에 따라 시료간에 유의적인 차이는 없었다. 부착성은 무첨가군과 연근가루 5, 10, 15%간에는 유의적인 차이는 없었다. 이수율은 저장 기간 동안 증가하였다. 이상의 결과로 연근가루를 첨가한 청포묵을 제조할 때 녹두전분 19 g, 연근가루 1 g, 소금 0.1 g, 물 160 mL를 첨가하는 것이 가장 바람직하겠다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.943-949
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• 2009

The objective of this study was to evaluate the quality characteristics of mung bean starch jellies prepared with additions of white lotus steam juice at differing levels (0, 2, 4, 6, 8 mL). The proximate composition of the lotus steam juice was $96.37{\pm}0.04\;g/100\;g$ for moisture, $0.75{\pm}0.01\;g/100\;g$ for crude protein, $0.24{\pm}0.01\;g/100\;g$ for crude fat, and $1.90{\pm}0.07\;g/100\;g$ for crude ash. As the level of lotus steam juice increased, the moisture contents and, L, a and b values of the jellies increased (p<0.05). However, the L value of the WSL8 group did not differ significantly. According to the mechanical evaluation results, hardness values of the WSL4 and WSL6 groups were increased (p<0.05), whereas, cohesiveness, gumminess and adhesiveness were not significantly different among the groups. Springiness was higher (p<0.05) in the WSL8 group compared to the other groups, and, chewiness was higher (p<0.05) in the WLS6, and WSL8 groups than in the WSL2 group. According to the sensory evaluations, the mung bean starch jellies prepared with 4~6 mL of lotus steam juice received the highest preference scores and were therefore chosen as optimal products.

• 한국작물학회지
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• 제46권2호
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• pp.89-94
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• 2001

Sword bean belongs to the subgenus Canavalia in the genus Canavalia. White and reddish varieties in sword bean were tested to obtain the basic information for improving the yield, quality, and cultural environments through the quantitative growth analysis. Growing plants were sampled at intervals of 10 days from 20 days after sowing. Whole plant weight increased during the period of 11-20 days after sowing in both varieties. The weight of each organ between two varieties increased similarly except leaf area. Whole plant weight changed more close to pod weight than any other characters. The leaf areas of both varieties increased from 50 days after sowing, var. white displayed S type curved line but var. reddish displayed slow S type curved line. The SGR of whole plant weight in both varieties had 3 maxima and 2 minima, 3 maxima and first minimum were shown at the same period but the second minimum was shown at different period. Both varieties showed bimodal curved line. All SGR of each organ and leaf area were shown the 2 maxima and 1 minimum in both varieties. The changes of SLA and LAR were not remarkable between two varieties but these were united together with the maximum of whole plant weight and root weight. ULWR and ULWR were shown similar in both varieties. Reddish variety was more prosperous in early growth stage than white variety because SLA, LAR and LWR were high. In surplus weight, both varieties increased rapidly during the period of 111-120 days after sowing that was applicable to the maximum SGR of pod weight. Surplus weight of var. white increased markedly during the same period comparing those of var. reddish.

• The Plant Pathology Journal
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• 제39권1호
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• pp.39-51
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• 2023

Common bean (Phaseolus vulgaris L.) is one of the most important crops in human food production. The occurrence of diseases, such as white mold, caused by Sclerotinia sclerotiorum can limit the production of this legume. The use of Trichoderma has become an important strategy in the suppression of this disease. The aim of the present study was to evaluate the effect of volatile organic compounds (VOCs) emitted by Trichoderma azevedoi CEN1241 in five different growth periods on the severity of white mold in common bean. The in vitro assays were carried out in double-plate and split-plate, and the in vivo assays, through the exposure of the mycelia of S. sclerotiorum to the VOCs of T. azevedoi CEN1241 and subsequent inoculation in bean plants. Chemical analysis by gas chromatography coupled to mass spectrometry detected 37 VOCs produced by T. azevedoi CEN1241, covering six major chemical classes. The profile of VOCs produced by T. azevedoi CEN1241 varied according to colony age and was shown to be related to the ability of the biocontrol agent to suppress S. sclerotiorum. T. azevedoi CEN1241 VOCs reduced the size of S. sclerotiorum lesions on bean fragments in vitro and reduced disease severity in a greenhouse. This study demonstrated in a more applied way that the mechanism of antibiosis through the production of volatile compounds exerted by Trichoderma can complement other mechanisms, such as parasitism and competition, thus contributing to a better efficiency in the control of white mold in bean plants.

• 한국식품과학회지
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• 제52권6호
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• pp.632-640
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• 2020

본 연구는 아몬드 가루를 주재료로 하는 마카롱에 기능성 소재인 흰콩 가루를 0, 25, 50, 75, 100% 비율로 대체첨가하여 흰콩 마카롱을 제조하였다. 마카롱 내부의 수분 함량은 흰콩 100% 첨가군에서 가장 높아 흰콩을 첨가할수록 촉촉한 것으로 사료되며, 부피는 흰콩 100% 첨가군에서 가장 작았던 반면, 무게는 가장 많았다. 퍼짐성은 흰콩 50% 첨가군에서 가장 커 외관상 좋은 것으로 생각된다. 당도 및 환원당은 흰콩 100% 첨가군에서 가장 높았는데 흰콩에 올리고당 함량이 높아 대체 감미료로서 기능할 수 있고, 혈당 강화에도 도움을 줄 것으로 생각된다. pH 및 산도는 흰콩 50% 첨가군에서 중성을 띠어 기포 안정성이 가장 클것으로 생각된다. 색도 중 L값은 환원당이 풍부한 흰콩으로 인해 갈색화가 발생하여 점차 어두워지며 볶은 콩가루의 높은 a값으로 인해 a값은 점차 증가하고, b값도 증가하는 경향이다. 기계적 조직감 중 경도는 수분함량과 반비례하여 흰콩을 첨가할수록 작아져 부드러울 것으로 생각된다. 검성과 씹힘성 또한 흰콩을 첨가할수록 작아진다. 항산화 물질인 플라보노이드와 총 페놀성 화합물 함량은 흰콩 100% 첨가군에서 가장 높았으며, 항산화 활성의 측정에 사용되는 DPPH 라디칼 소거능 및 SOD 유사활성 또한 흰콩 100% 첨가군에서 가장 높았다. 전반적인 수용도는 흰콩 50% 첨가군에서 가장 높았는데, 색의 진하기, 고소한 향과 맛, 조직감 항목이 중간 점수를 가짐에 따른 모든 항목들의 적절한 조화로 인한 결과라고 생각한다.

• Archives of Pharmacal Research
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• 제12권2호
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• pp.125-127
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• 1989

Effects of three types of dietary fibres on blood glucose and liver glycogen were studied in male rats. The fibres were used as 10% of the diet supplemented from dietary sources, white beans, peas and carrots. The experiment continued for 5 weeks. At the end of the experiment, fasting blood glucose and liver glycogen were determined. The results showed that replacing carrot fibres and pea fibres by white bean fibres produced significant reduction of blood glucose by 28% and 43%, respectively, while exchanging pea fibres by carrot fibres produced no significant reduction of blood glucose gy 20%. Liver glycogen level (mg/100 g liver) was not affected by altering the fibre type in the diet.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 춘계학술발표회
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• pp.71-71
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• 2018

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.

• 한국식품과학회지
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• 제28권3호
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• pp.521-527
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• 1996

세 품종의 강낭콩 전분에 대하여 분자구조적 측면에서 그 특성을 조사하였다. 전분의 아밀로오스 함량과 ${\beta}$-아밀라아제 분해한도는 Pink종이 다른 종에 비하여 다소 높았다. 그리고 아밀로펙틴의 사슬분포는 ${\overline{DP}$60 이상의 초장사슬, ${\overline{DP}}45{\sim}60$인 B 사슬, 그리고 ${\overline{DP}}10{\sim}20$인 A 사슬로 분포하였으며, 그 분포도는 품종별로 차이를 보였는데, Pink종은 B사슬, Red종은 초장사슬, 그리고 White종은 A 사슬이 다른 종에 비하여 더 많이 분포하였다. 전분의 딴 가수분해(2.2N HCI는 3 단계로 일어났으며, 각 품종간에는 가수분해 속도와 요오드 반응에서 다소 차이를 보였다. 전분은 산처리에 따라 아밀로오스와 무정형인 아밀로펙틴의 ${\alpha}$-1.6 결합이 점차 분해되어, 결국은 결정성을 가진 ${\overline{DP}}$ 20 정도의 사슬로 남았다. 이러한 결과로부터 강낭콩은 품종에 따라 전분의 분자구조가 다름을 알 수 있었다.