Development of Sugar-Soaked Black Soybean Snack and Its Quality Change on Functional Components

송노을,; 송영란,; 김종희,; 김영은,; 한아름,; 정도연,; 백상호,

doi:10.3746/jkfn.2011.40.6.853

Cited by 6 publications

(1 citation statement)

References 15 publications

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“…( Jeon et al, 2014), , (Kang and Whang, 2012), (Song, 2011), 마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 (Kee and park, 2000), (Rhee et al, 2013) . cholesterol glycogen taurine .…”

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Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

Kang¹,

Park²,

Kang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at 27±2°C. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

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Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

Kang¹,

Park²,

Kang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution

Kwon¹,

Kim²,

Youn³

2015

Korean Journal of Food Preservation

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This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at 7℃ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The E and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

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Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours

Woo¹,

Lee²,

Lee³

et al. 2018

Food Eng. Prog.

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Development of Sugar-Soaked Black Soybean Snack and Its Quality Change on Functional Components

Cited by 6 publications

References 15 publications

Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution

Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours

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