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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.2
- 발행연도
- 2018.6
- 수록면
- 152 - 159 (8page)
- DOI
- 10.3746/pnf.2018.23.2.152
이용수
초록· 키워드
오류제보하기
The seed of Cassia hirsutta was subjected to aqueous soaking and four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling, and pressure steaming). Soaking of the seed to varying hydration levels before hydrothermal treatments induced the reduction in the concentration of the antinutritional components. The lowest concentration of each of the antinutritional components was observed at 100% hydration level. The effects of hydrothermal techniques on the antinutritional components and protein digestibility were investigated. All the hydrothermal techniques caused significant reduction (P<0.05) in the antinutritional components. Boiling at elevated pressure resulted in greater reduction of antinutrients. The hydrothermal techniques caused total elimination of trypsin inhibitor activity. Reduction in the concentration of the antinutritional components after hydrothermal processing led to the increase in in vitro protein digestibility. The highest in vitro protein digestibility of 86.82% was observed after the legume seed was boiled at elevated pressure. Adoption of this underutilised legume will strengthen dietary diversity, improve feeding patterns, and prevent protein energy malnutrition especially in developing countries since the seed is a good source of nutritionally important nutrients.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (34)
참고문헌 신청
[학술지(정기간행물)] - Adebowale YA / 2005 / Functional and physicochemical properties of flours of six Mucuna species / Afr J Biotechnol 4 : 1461 ~ 1468
[보고서] - Neely C / 2007 / Grain legumes conservation and processing. Report of the FAO Expert Consultation on a Good Agricultural Practice approach : 1 ~ 16
[단행본] - FAO / 2009 / The environment crisis : 1 ~ 2
[학술지(정기간행물)] - Ojo MA / 2014 / Nutrients and phytochemical profiles of some selected underutilized hard-to-cook legumes in Nigeria / The IJST 2 : 108 ~ 114
[학술지(정기간행물)] - Xu B / 2008 / Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes / Food Chem 110 : 1 ~ 13
[보고서] - Neely C / 2007 / Grain legumes conservation and processing. Report of the FAO Expert Consultation on a Good Agricultural Practice approach : 1 ~ 16
[단행본] - FAO / 2009 / The environment crisis : 1 ~ 2
[학술지(정기간행물)] - Ojo MA / 2014 / Nutrients and phytochemical profiles of some selected underutilized hard-to-cook legumes in Nigeria / The IJST 2 : 108 ~ 114
[학술지(정기간행물)] - Xu B / 2008 / Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes / Food Chem 110 : 1 ~ 13
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UCI(KEPA) : I410-ECN-0101-2018-594-003146258