• Title/Summary/Keyword: beans

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Component Changes in Antioxidant Activity and Isoflavones (β-glucoside & aglycone) Contents of Small Black Bean According to Different Cooking Methods (조리방법을 달리한 쥐눈이콩의 항산화력 및 이소플라본 배당체·비배당체 함량 비교)

  • Shin, Jihun;Joo, Nami
    • Korean journal of food and cookery science
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    • v.32 no.2
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    • pp.197-203
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    • 2016
  • Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

A Study on Changes in the Cooking Process of Red Beans Used to Prepare Bab in Cooking Books Written during Last 100 Years (팥을 이용한 밥의 조리과정 변화 연구 - 근대 이후 조리서를 중심으로 -)

  • Lee, Kyung-Ran
    • The Korean Journal of Food And Nutrition
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    • v.22 no.4
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    • pp.678-686
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    • 2009
  • The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

The quality characteristics of Jeung-pyun made with different kinds of beans (콩의 종류에 따른 증편의 품질특성)

  • Hong, Min-Ji;Koh, Bong-Kyung
    • Korean journal of food and cookery science
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    • v.23 no.3 s.99
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    • pp.363-368
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    • 2007
  • Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

Antioxidant and Neuronal Cell Protective Effects of Columbia Arabica Coffee with Different Roasting Conditions

  • Jeong, Ji Hee;Jeong, Hee Rok;Jo, Yu Na;Kim, Hyun Ju;Lee, Uk;Heo, Ho Jin
    • Preventive Nutrition and Food Science
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    • v.18 no.1
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    • pp.30-37
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    • 2013
  • In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium ($230^{\circ}C$, 10 min), city ($230^{\circ}C$, 12 min) and french ($230^{\circ}C$, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were $8.81{\pm}0.05$, $9.77{\pm}0.03$, $9.92{\pm}0.04$ and $7.76{\pm}0.01$ mg of GAE/g, respectively. The content of 5-O-caffeoylquinic acid, the predominant phenolic, was detected higher in medium-roasted beans than others. In addition, we found that extracts from medium-roasted beans particularly showed the highest in vitro antioxidant activity on ABTS radical scavenging activity and FRAP assays. To determine cell viability using the MTT assay, extracts from medium- roasted beans showed higher protection against $H_2O_2$-induced neurotoxicity than others. Lactate dehydrogenase (LDH) leakage was also inhibited by the extracts due to prevention of lipid peroxidation using the malondialdehyde (MDA) assay from mouse whole brain homogenates. These data suggest that the medium-roasting condition to making tasty coffee from Columbia arabica green beans may be more helpful to human health by providing the most physiological phenolics, including 5-O-caffeoylquinic acids.

Antioxidant Activity and Properties Characteristics of Pound Cakes Prepared by using Frozen Blueberry Powder & Anthocyanin extracted from Black Beans (냉동 블루베리 분말과 검정콩 안토시아닌 혼합 파운드 케이크의 항산화 활성과 품질 특성)

  • Lee, Hye Jeong
    • The Korean Journal of Food And Nutrition
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    • v.26 no.4
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    • pp.772-782
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    • 2013
  • A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.

A Study on the Carbamate Pesticide Residues in Domestic and Imported Crops in Chonnam Province (전라남도에서 유통중인 국내산 및 수입산 곡류 중의 카바메이트제 농약 잔류 실태 연구)

  • 김영국
    • The Korean Journal of Food And Nutrition
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    • v.13 no.2
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    • pp.164-170
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    • 2000
  • 10 carbamate pesticides were surveyed in domestic and imported green peas, beans, red beans from March 1999 through December 1999. Samples were collected from Gwangju, Mokpo, Suncheon and Yosoo grain markets. This study was performed by post-column ο-phthalaldehyde and 2-mercaptoethanol prior to HPCL fluorophore detection. Pesticides were found in 14 of 80 samples(17.5%). The kinds of pesticide detected in green peas were methomyl, MTMC, carbaryl, those in sesames were oxamyl, carbofuran, carbaryl, 1-naphthol, MIPC, those in beans were oxamyl, MTMC, carbaryl and those in red beans were MTMC, carbaryl. The range of residues detected in green peas, sesames, beans and red beans were 0.002∼0.025ppm, 0.001∼0.469ppm, 0.005∼0.356ppm and 0.017∼0.125ppm, respectively. The most frequently detected pesticides were MTMC(6 times) and carbaryl(5 times), while aldicarb, PHC and BPMC were no detected in all samples. Detection frequencies of carbamate pesticides in imported crops were higher than those in domestic ones except red beans. Only one result of oxamyl residues determined in imported bean was higher than the proposed maximum residue limits of Codex, which was 0.356ppm.

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A Study on the Characteristics of Paper-based Packaging Materials with Bioplastics for Roasted Coffee Beans (바이오 플라스틱을 적용한 종이 합지 커피 포장재의 제품 특성에 관한 연구)

  • Yu, Ha Kyoung;Joo, Minjung;Woo, Jung Hee;Oh, Jae Young;Lim, Hyo Seung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.27 no.1
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    • pp.17-23
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    • 2021
  • Recent studies on recyclable materials in the packaging have an increased attention due to the eco-friendly policies of reducing carbon dioxide emissions in worldwide. Roasted coffee beans mostly packed in multi-layered films and papers according to their expiration date. To satisfy both recyclability and barrier properties, researches have been continued on paper-based packaging materials to enhance their properties. In this study, packaging materials for coffee beans are developed by laminating bioplastic films on papers. The tests of packaging materials were performed with mechanical properties, gas and water vaper permeability, recyclability and storage quality for coffee beans. Compared to other samples, the paper/bioplastics-based coffee package composed of starch coated papers and two bioplastics showed the lowest barrier properties, comparable mechanical strength and ability to maintain the quality of roasted coffee beans. Thus, it could be a good alternative for multi-layered packages for roasted coffee beans.

Comparative studies on the fatty acids in the green and roasted coffee beans (커피의 원두와 배전두의 지방산조성에 관한 비교연구)

  • 고영수
    • Journal of the Korean Home Economics Association
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    • v.24 no.3
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    • pp.119-127
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    • 1986
  • To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC.

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Agronomic characters of Korean Adzuki Beans (Vigna angularis (Willd.) Ohwi & Ohashi) (재래종 팥의 작물학적 형질 특성)

  • 노창우;손석용;홍성택;이경희;유인모
    • Korean Journal of Plant Resources
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    • v.16 no.2
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    • pp.147-154
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    • 2003
  • Agronomic characters of the 361 Korean adzuki beans(Vigna angularis (Willd.) Ohwi & Ohashi) collected in Korea were examined. Korean adzuki beans had predominantly up right growth habit types, followed by the intermediate types (15.3%) and the climbing types (6.9%). Round leaf type was the majority among the collections and followed by elliptical and xiphoid leaf type. Adzuki beans with yellow, light yellow and dark yellow flowers were 89.5%, 9.4% and 1.1%, respectively. The 60.6% of the collections had red seeds and 26.9% had gray seeds. And collections with green seeds, white seeds mixed with gray spot, brown spots on red seeds, black spots on red seeds and dark gray spots on black seeds were also observed. Korean adzuki beans whose number of days from planting to flowering were 69∼75 days were the majority among 361 Korean adzuki beans. The number of days from flowering to majority were 41∼50 days and the number of days from planting to maturity were 111-120days. Adzuki beans having the stem length of 41-60 cm, the pod number per plant of 16-20 and the 100 seed weight of 8∼10 g were 50.2%, 40.2% and 30.5% of collections, respectively.

Identification of Germination Properties for the Screening of Gamma-irradiated Beans (방사선 조사된 콩류의 선별 검지를 위한 발아특성 확인)

  • Oh, Kyeong-Nam;Kang, Eun-Kyoung;Park, Choon-Ran;Yang, Jae-Seung
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1002-1006
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    • 2002
  • Germination method was used to screen the biological changes in soybean, kidney bean, and red bean caused by gamma irradiation. Beans were irradiated at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Ten beans of each sample were placed on moistened cotton and germinated at $30{\circ}C$. The root lengths were measured daily for 5 days. Root lengths of all beans grew continuously for 5 days, but the growth rate of irradiated beans decreased significantly from fourth day. Unirradiated beans showed the highest growth rate during 5 days of germination. Gamma-irradiated beans could be screened by measuring the daily growth rate and root length during germination.