http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Ronald R. Eitenmiller (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
-
Effects of Dry Roasting on the Vitamin E Content and Microstructure of Peanut (Arachis hypogaea)
Ronald R Eitenmiller1,최성길,천지연 경상대학교 농업생명과학연구원 2011 농업생명과학연구 Vol.45 No.4
Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and 160℃ for 10-20 min. As roasting temperature and time increased, the CIELAB L^* value of peanuts decreased while a^* and b^* values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color b^* value of peanuts roasted at 140 to 160℃ showed a correlation of b^* = 21.61 (M/Mo)^2 – 40.62 (M/Mo) + 34.12 (R^2 = 0.9123). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at 140℃ caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at 150℃ for 20 min (p>0.05). At 160℃, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of α-, β-, γ- and δ-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at 160℃ for 20 min, about 84% of initial α-T in peanut oils was retained. α-T was the most stable to roasting while γ-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at 160℃ for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.
-
Effects of Dry Roasting on the Vitamin E Content and Microstructure of Peanut (Arachis hypogaea)
Ronald R Eitenmiller,Sung-Gil Choi,Jiyeon Chun 경상대학교 농업생명과학연구원 2011 농업생명과학연구 Vol.45 No.4
Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and 160ºC for 10-20 min. As roasting temperature and time increased, the CIELAB L* value of peanuts decreased while a* and b* values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color b* value of peanuts roasted at 140 to 160ºC showed a correlation of b* = 21.61 (M/Mo)2 – 40.62 (M/Mo) + 34.12 (R2 = 0.9123). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at 140ºC caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at 150 ºC for 20 min (p>0.05). At 160ºC, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of α-, β-, γ- and δ-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at 160ºC for 20 min, about 84% of initial α-T in peanut oils was retained. α-T was the most stable to roasting while γ-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at 160ºC for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.
-
Youngmin Choi,Ronald R. Eitenmiller,Seon-Hee Kim,Junsoo Lee 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1
Total folate content was determined by microbiological assay using Lactobacillus casei spp. rhamnosis (ATCC 7469) with a 96-well microplate technique. Using roasted peanut and red kidney beans as representative legume samples, response surface methodology (RSM) was supplied to optimize the trienzyme procedures for the determination of folate in legumes. After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. Ridge analysis showed that the optimal digestion times were <2 hr for Pronase<SUP>®</SUP> and α-amylase, and <5 hr for conjugase to obtain maximal folate values for legume samples. This study confirms that established digestion times for cereal products (AOAC Method 2004.05) of 3 for protease and 2 hr for α-amylase are applicable to legumes. Conjugase treatment can be reduced to 5 from 16 hr and the conjugase level to 5 from 20 ㎎ per sample, providing significant cost saving.
-
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
