Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice
- 주제(키워드) Aronia , Black bean , Freeze grinding , Germinated brown rice , Grapefruit , Retention rate
- 등재 SCOPUS, KCI등재
- 발행기관 Korean Society for Microbiolog and Biotechnology
- 발행년도 2017
- URI http://www.dcollection.net/handler/ewha/000000156734
- 본문언어 한국어
- Published As http://dx.doi.org/10.4014/mbl.1712.12014
초록/요약
We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of β-carotene, a precursor of Vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of β-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.
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