Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Changes of the Physicochemical Characteristics of Cassia tora L. by Roasting Conditions

결명자 종실의 볶음조건에 따른 이화학적 특성변화

  • 김종국 (경북대학교 식품공학과) ;
  • 김귀영 (국립상주산업대학교 식품영양학과)
  • Published : 1996.12.01
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Abstract

Physicochemical characteristics of Cassia tora seeds roasted at different conditions were investigated. Intact Cassia tora seeds were composed of water 11.6% crude protein 13.1%, crude fat 4.4%, curde fiber 13.8%, N-free extract 47.2% and ash 4.9%. Stacking volume ratio was increased generally by swelling, but soluble solids were decreased by rosating process L and B values decreased conspicuously as roasting temperature increase, but $\Delta$E value increased. The content of anthraquinones was 1, 200mg% in unroasted Cassia tora seeds, it increased as roasting time and temperature increase and reached maxium amount at 19$0^{\circ}C$-30min, 21$0^{\circ}C$-20min. and 23$0^{\circ}C$-10min. agter that it decreased remarkably. Optimum roasting condition of Cassia tora seeds was 21$0^{\circ}C$-20min.

Keywords

References

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