|
KMID : 1134820190480020290
|
|
Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 2 p.290 ~ p.296
|
|
|
Physicochemical Properties of the Processed Water Generated During Red Bean Paste Preparation
|
|
Lee Yeon-Ji
Kim Won-Seok
Jeon You-Hoon
Kim Yong-Tae
|
|
|
Abstract
|
|
|
|
This study examined the physicochemical properties of three types of processed water (PW) generated during red bean paste preparation. The three types of PW were prepared by heat treatment for 35 min at 95℃ (1st PW), 35 min at 95℃ (2nd PW), and 20 min at 100℃ (3rd PW), sequentially. The yield of the 1st PW, 2nd PW, and 3rd PW were 3.95%, 4.14%, and 3.17%, respectively. The moisture and crude ash contents of the PW decreased and crude protein contents increased with increasing number of times boiling. On the other hand, the crude lipid and carbohydrate contents of the PW were similar. The total pectin contents of the 1st PW, 2nd PW, and 3rd PW were 294.40 mg/g, 179.23 mg/g, and 145.66 mg/g, respectively. The turbidities of the PW decreased with increasing number of times boiling. The Hunter L-value of the PW increased with increasing number of times boiling, whereas the a-value decreased. The potassium, phosphorus, magnesium, sodium, and calcium were the main minerals in the PW and the total mineral content in the 1st PW, 2nd PW, and 3rd PW were 8,591 mg/100 g, 7,731 mg/100 g, and 7,075 mg/100 g, respectively. The total amino acid contents of the PW were 6,721~17,404 mg/100 g and the 3rd PW showed the highest total amino acid content. The order of high amino acid contents of the 3rd PW was as follows: glutamic acid> aspartic acid> lysine> arginine. The free amino acid contents of the PW decreased with increasing number of times boiling. Among the free amino acids in the 1st PW, glutamic acid, asparagine, arginine, and aspartic acid were the main amino acids. These results indicate that the 1st PW was contains various kinds of functional materials.
|
|
|
KEYWORD
|
|
|
amino acid analysis, by-product, pectin, physicochemical property, red bean paste
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|