원문정보
초록
영어
Small black beans (SBB) were germinated up to 72 h at 23oC, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of L* and increase of b* values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.
목차
서론
재료 및 방법
실험재료
발아콩의 제조
이소플라본 함량 측정
생면의 제조
색도측정
수분흡수율과 부피 증가율
당 용출량
조직감측정
관능검사
통계처리
결과 및 고찰
싹의 길이 및 발아 후 총 이소플라본의 함량
면의 색도
수분흡수량, 부피증가량 및 당용출량
조직감 특성
관능검사
요약
감사의 글
문헌