Ethnobotanical Studies of Gangwon-do: A Comprehensive Research of the Province and Data Analysis

• 영문명: Ethnobotanical Studies of Gangwon-do: A Comprehensive Research of the Province and Data Analysis
• 발행기관: 한국자원식물학회
• 저자명: Kim, Young-sil Chung, Jae-min Kim, Young Dong
• 간행물 정보: 『한국자원식물학회 학술심포지엄』2018년도 춘계학술발표회, 70~70쪽, 전체 1쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.04.30

영문 초록

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.

키워드

Tartary buckwheat Bean flour Hot melt extrusion Functional food Phenolic compound