Effects of Enzyme Treatment on Physicochemical Characteristics of Small Red Bean Percolate
2005
Hwang, C.S. (Lotte RnD Center, Seoul, Republic of Korea) | Jeong, D.Y. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea) | Na, J.M. (Daedoo Food Co., Ltd., Kunsan, Republic of Korea) | Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea), E-mail: [email protected]
Effect of enzyme treatment on physicochemical characteristics of small red bean percolate were estimated. Three types of small red bean percolate wee prepared by heat treatment for 30 min at 95℃ (1st), 30 min at 95℃ (2nd), and 40 min at 120℃ (3rd). They wre then treated with 0.5% α-amylase (v/v) for 4 hr at 108℃ (α-amylase treatment), then with 0.5% β-amylase (v/v) for 4 hr at 60℃ (α- and β-amylase treatment). Crude saponin contents of 1st-3rd percolates were 0.82, 1.44, and 1.52 mg/g, respectively.
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