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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.11
- 수록면
- 525 - 535 (11page)
- DOI
- 10.7856/kjcls.2017.28.4.525
이용수
초록· 키워드
오류제보하기
The purpose of this study was to compare the of ash and minerals contents in different types of soybeans (Baektae, Seoritae, Heuk Tae and Seomoktae) with different cooking methods. Raw, boiled and pan-fried soybean samples were prepared by the Rural Development Administration. Samples were digested by using a microwave and analyzed using ICP-OES and ICP-MS for determining the ash and minerals contents. Ash content in four raw soybeans ranged from 5.07 to 5.59 g/100g. There was no significant difference in the ash contents in raw and pan-fried soybeans (p＞0.05). However, the ash content of boiled soybeans was 9 to 14% lower than that of raw soybeans (p＜0.05). The minerals contents of Baektae and Seomoktae were high and the major minerals of various soybeans were K, P, Mg, and Ca, which accounted for ash 60.80–65.61%, 20.73–24.26%, 6.90–8.46% and 5.79–8.60%, respectively. The mineral contents of soybeans were significantly different depending on the type of cultivar (p＜0.05), but the tendency was not constant. Because the process of soaking and boiling of soybeans made the soluble minerals elute, the ash and mineral contents were reduced. And process of pan-frying of soybeans make Because process of soaking and boiling of soybeans make soluble minerals elute (Ed- this section is very confused and seems to have 2 sentences combined: please check your intended meaning), the ash and mineral contents were reduced. As the soybeans are cooked by pan-frying, the water in the soybeans is evaporated and the mineral content is concentrated or kept constant. These results can serve as the basic data of mineral content during processing and cooking of soybeans.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References
참고문헌 (29)
참고문헌 신청
[인터넷자원] - Agresearch Magazine / / Breeding better beans increasing disease resistance in common beans
[학술지(정기간행물)] - Bae EA / 1997 / A study on the antioxidative activities of Korean soybeans / J Korean Soc Food Sci Nutr 26 (2) : 203 ~ 208
[학위논문] - Cho JH / 2012 / Preparation and characteristics of soybean meats prepared by different soybean cultivars / Master / Kyongpook National University
[학술지(정기간행물)] - Choi MK / 2009 / The analysis of copper, selenium, and molybdenum contents in frequently consumed foods and an estimation of their daily intake in Korean adults / Biol Trace Elem Res 128 (2) : 104 ~ 117
[학술지(정기간행물)] - Egounlety M / 2003 / Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean(Glycine max Merr. ), cowpea(Vigna unguiculata L. Walp)and groundbean(Macrotyloma geocarpa Harms) / J Food Eng 56 (2-3) : 249 ~ 254
[학술지(정기간행물)] - Bae EA / 1997 / A study on the antioxidative activities of Korean soybeans / J Korean Soc Food Sci Nutr 26 (2) : 203 ~ 208
[학위논문] - Cho JH / 2012 / Preparation and characteristics of soybean meats prepared by different soybean cultivars / Master / Kyongpook National University
[학술지(정기간행물)] - Choi MK / 2009 / The analysis of copper, selenium, and molybdenum contents in frequently consumed foods and an estimation of their daily intake in Korean adults / Biol Trace Elem Res 128 (2) : 104 ~ 117
[학술지(정기간행물)] - Egounlety M / 2003 / Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean(Glycine max Merr. ), cowpea(Vigna unguiculata L. Walp)and groundbean(Macrotyloma geocarpa Harms) / J Food Eng 56 (2-3) : 249 ~ 254
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