論文

査読有り
2015年5月

Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing

FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Takayuki Miura
  • ,
  • Kaori Tokumaru
  • ,
  • Ryozo Akuzawa

21
3
開始ページ
353
終了ページ
357
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.3136/fstr.21.353
出版者・発行元
KARGER

The application of cooking water abundant in phenolic compounds, obtained from cooking three types of beans (black soybean, yellow soybean and adzuki bean) and chestnut inner shell, to functional cheese product manufacturing was evaluated. Total phenolics in the cooking water were estimated by the Folin-Ciocalteu colorimetric method and showed a wide range, from 24.4 to 761 mu g/mL. The antioxidant activity of extracts was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and oxygen radical antioxidant activity (ORAC) assays. Results of both antioxidant assays showed similar trends in total phenolic content; DPPH values ranged from 24.6 to 309.3 mu mol TE/mL, while ORAC values ranged from 30.6 to 325 mu mol TE/mL.
High estimated residual phenolic values were observed for cheese curd made with chestnut inner shell, yellow soybean, adzuki bean and black soybean extracts; 96, 87.2, 84.9 and 82.3%, respectively.

Web of Science ® 被引用回数 : 2

リンク情報
DOI
https://doi.org/10.3136/fstr.21.353
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000356105300010&DestApp=WOS_CPL
URL
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84943790227&origin=inward
ID情報
  • DOI : 10.3136/fstr.21.353
  • ISSN : 1344-6606
  • SCOPUS ID : 84943790227
  • Web of Science ID : WOS:000356105300010

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