|
KMID : 0903519850280020051
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1985 Volume.28 No. 2 p.51 ~ p.55
|
|
|
Cooking and Sorption Characteristics of Black Soybeans
|
|
|
|
|
Abstract
|
|
|
|
Dried black soybeans were soaked in water at the temperature range of 4℃∼100℃ and in salt or sugar solution at 100℃ in order to investigate their effects on the cooking ratio and diffusion property of color pigments. As the temperature increased, the equilibrated absorbance at 490㎚ of soaking water after 120min was linearly increased. The activation energy for diffusion of color pigments were found to be 4.23 Kcal/mole at the range of 60℃∼100℃ and 8.31Kcal/mole at 4℃∼60℃. The cooking ratio, % cooked beans after heating, of black soybeans were more affected by the salt concentration that of sugar. Both concentrations reduced the cooking ratio as they increased. The sorption isotherm of Kongjaban showed a quite different curves between the storage at 4℃ and 25℃. The sorption and desorption rates during storage could be represented by the equation of log(dw/dt×10³)=alogt+logb with a very high correlation.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|