Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Muttakin, Syahrizal | - |
dc.contributor.author | Kim, Min Soo | - |
dc.contributor.author | Lee, Dong-Un | - |
dc.date.available | 2019-03-08T16:36:39Z | - |
dc.date.issued | 2015-11 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/8907 | - |
dc.description.abstract | The effects of jet-milling on the physicochemical and sensorial properties of defatted soybean flour (DSF) were investigated. Superfine DSF powder (DSF-JM; D-50 = 4.3 +/- 0.1 mu m) was prepared from DSF powder (DSF-150; D-50 = 257.0 +/- 1.7 mu m) via conventional sifting followed by jet-milling. The jet-milled DSF showed significant increases in hydration properties, with increases in the water-holding capacity, water-solubility index, and swelling capacity of 24%, 39%, and 32%, respectively. Soluble dietary fibre and fat-binding capacity of DSF-JM also increased significantly (p <0.05). A quantitative descriptive analysis by trained panelists indicated that the sensorial properties of DSF were also modified by jet milling. The DSF-JM showed significant reductions in bitterness and roughness, but sweetness increased, and the colour of DSF-JM changed to a brighter achromatic colour. These results indicate that superfine DSF could be an ingredient used to modify physical and sensorial properties of food. (C) 2015 Published by Elsevier Ltd. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2015.04.104 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.187, pp 106 - 111 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000355885400015 | - |
dc.identifier.scopusid | 2-s2.0-84928490270 | - |
dc.citation.endPage | 111 | - |
dc.citation.startPage | 106 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 187 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Defatted soybean flour | - |
dc.subject.keywordAuthor | Jet mill | - |
dc.subject.keywordAuthor | Superfine powder | - |
dc.subject.keywordAuthor | Physicochemical property | - |
dc.subject.keywordAuthor | Sensorial property | - |
dc.subject.keywordPlus | PARTICLE-SIZE | - |
dc.subject.keywordPlus | EXTRACTABILITY | - |
dc.subject.keywordPlus | FORTIFICATION | - |
dc.subject.keywordPlus | PARAMETERS | - |
dc.subject.keywordPlus | POWDERS | - |
dc.subject.keywordPlus | FIBER | - |
dc.subject.keywordPlus | MEAL | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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