Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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Quality characteristics and preparation of Dasik using roasted mung bean

로스팅 녹두를 이용한 다식 제조 및 품질특성

  • Jang, Si Sung (Dept. of Alternative medicine, Kyonggi University) ;
  • Kim, Min Jeong (Dept. of Alternative medicine, Kyonggi University) ;
  • Kim, Ae Jung (Dept. of Alternative medicine, Kyonggi University)
  • 장시성 (경기대학교 대체의학대학원) ;
  • 김민정 (경기대학교 대체의학대학원) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2014.01.21
  • Accepted : 2014.03.10
  • Published : 2014.04.30
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Abstract

In this study, we manufactured mung bean Dasik (pattern pressed candy) after selecting the optimum roasting conditions through physiochemical analysis and sensory evaluation. Then anti-oxidative abilities of roasted mung bean were measured in order to develop beauty food (Dasik) using roasted mung bean. In the content of vitexin and isovitexin of roasted mung bean, about 10 times the vitexin in the seed(60.85 mg/g) is found in the skin of raw mung bean, and about 9 times the isovitexin in the seed(71.42 mg/g) is also found in the peel. As a result of analyzing the seed and peel of mung bean after roasting it for 10, 20 and 30 minutes respectively, the optimum roasting condition is thought to be $110^{\circ}C$ for 30 minutes as the contents of vitexin and isovitexin showed the highest values of 104.94 mg/g and 122.02 mg/g respectively when the mung bean was roasted at $110^{\circ}C$ for 30 minutes. In the anti-oxidative activity evaluation of the optimum mung bean Dasik, the total content of phenol was shown to be 0.15 mg/mL, and the total content of flavonoid was shown to be 0.026 mg/mL. The DPPH radical scavenging ability showed a high vitality of 58.19%, and the ABTS radical scavenging ability was shown to be 13.26%.

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References

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