퀴노아의 열처리 가공방법이 퀴노아의 이화학적 특성과 in vitro 생리활성에 미치는 영향을 조사하였다. 퀴노아의 가열처리로 열탕처리와 증자 후 볶음처리 하는 두 가지 방법을 사용하였다. ...
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https://www.riss.kr/link?id=A103231053
2017
Korean
KCI등재,SCOPUS
학술저널
688-694(7쪽)
2
0
상세조회0
다운로드국문 초록 (Abstract)
퀴노아의 열처리 가공방법이 퀴노아의 이화학적 특성과 in vitro 생리활성에 미치는 영향을 조사하였다. 퀴노아의 가열처리로 열탕처리와 증자 후 볶음처리 하는 두 가지 방법을 사용하였다. ...
퀴노아의 열처리 가공방법이 퀴노아의 이화학적 특성과 in vitro 생리활성에 미치는 영향을 조사하였다. 퀴노아의 가열처리로 열탕처리와 증자 후 볶음처리 하는 두 가지 방법을 사용하였다. 퀴노아의 일반성분은 열탕처리 하였을 때 조단백질, 조지방, 조회분, 전분 함량이 약간 감소하였으나 증자/볶음처리 시에는 이들 함량에 유의적인 차이가 없었다. 퀴노아의 총 페놀 함량은 증류수 또는 80% 에탄올 용매 추출물 모두에서 원곡보다 가열처리에 의해 감소하는 것으로 나타났는데 열탕처리가 증자/볶음처리에 비해 감소가 더 큰 편이었다. 총 플라보노이드 함량 또한 두 가지 용매 추출물 모두에서 열처리 가공에 의해 감소하였다. 열처리한 퀴노아의 수분흡수지수는 원곡보다 증가했지만 수분용해도지수는 감소하였다. 퀴노아의 in vitro 전분 가수분해율은 원곡보다 열처리한 퀴노아에서 크게 증가하였다. 퀴노아의 DPPH 라디칼 소거능과 아질산염 소거능은 가열처리에 의해 감소하는 경향이었는데 열탕 처리에서 가장 낮게 나타났으며, 이는 열처리 가공방법에 따른 항산화 물질 손실의 차이로 인한 결과로 판단되었다. 퀴노아를 열처리 가공 시에는 조리수에 의한 영양 생리활성 성분의 손실을 줄이는 방법으로 열처리 가공하는 것이 바람직한 것으로 제시되었다.
다국어 초록 (Multilingual Abstract)
The effects of heat treatments on the physicochemical properties and in vitro biological activities of quinoa (Chenopodium quinoa Willd.) were investigated. Quinoa grains were subjected to two different heat treatment methods: boiling and steaming plu...
The effects of heat treatments on the physicochemical properties and in vitro biological activities of quinoa (Chenopodium quinoa Willd.) were investigated. Quinoa grains were subjected to two different heat treatment methods: boiling and steaming plus roasting (steaming/roasting). Compared with raw quinoa, boiled quinoa samples had slightly lower crude protein, crude fat, crude ash, and starch contents. However, steaming/roasting treatment did not cause significant differences in proximate composition. Heat treatments reduced total phenolic and flavonoid contents in quinoa extracts, and higher reduction was detected upon boiling treatment. Heat treatments also reduced lightness and increased yellowness of quinoa samples. Heat treatments increased water absorption index but decreased water solubility index. In vitro starch hydrolysis increased substantially after both heat treatments, and slightly higher values were observed in the boiled quinoa samples. 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging activity and nitrite scavenging activity were reduced by heat treatments, and the boiled quinoa sample showed the lowest activity likely due to loss of activities in cooking water.
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그라비올라(Annona muricata) 잎 에탄올 추출물의 항염증 효과
한우육 및 돈육의 부위별 지방 함량 및 지방산 조성 비교
고추와 파프리카의 색과 조리방법의 차이에 따른 베타카로틴, 비타민 E, 엽산의 함량과 잔존율
품종과 수확시기 및 발효조건에 따른 매실의 아미그달린 함량에 관한 연구
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2014-06-24 | 학회명변경 | 한글명 : 한국식품영양과학회지 -> 한국식품영양과학회영문명 : Journal of the Korean Society of Food Science and Nutrition -> The Korean Society of Food Science and Nutrition | |
2014-04-02 | 학회명변경 | 한글명 : 한국식품영양과학회 -> 한국식품영양과학회지영문명 : 미등록 -> Journal of the Korean Society of Food Science and Nutrition | |
2011-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2009-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2007-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2005-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2002-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
2000-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.13 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.18 | 1.2 | 1.993 | 0.21 |