Manufacture and Quality Evaluation of Beverage with prepared with Roasted Seoritae

Jeong, Soo-ok; Kim, Hae-yean; Han, Jung‐Soon; Kim, Min-Ju; Kang, Mi-Sook; Kim, Ae-Jung

doi:10.9799/ksfan.2016.29.4.557

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…These results correlate with the increased anti-oxidative effect of sword bean under light roasting condition heat-treated for about 442 s at 163°C, considering the large seed size of sword bean compared to that of small black bean and mung bean. These results are consistent with studies showing that antioxidant activity is improved by increase of physiologically active substances due to various chemical changes resulting from heat treatment of food [ 3 , 17 , 18 , 50 ]. Therefore, it is possible to increase antioxidant activity by applying the roasting process to sword bean and to remove the off-flavor of raw sword bean.…”

Section: Resultssupporting

confidence: 92%

“…Jeong et al . [ 18 ] reported that roasting seoritae (black bean) at 110°C for 20 min showed the highest content of isoflavone and antioxidant effect.…”

Section: Introductionmentioning

confidence: 99%

“…As a result, heat treatment for 30 min increased the physiological activities in proportion to roasting time at 110 o C. Lee et al [3] reported that heat treatment improves the physiological activity of small black bean (Rhynchosia nulubilis) roasted at 110 o C and 120 o C for 20 min in a study of physicochemical composition and anti-oxidative activities according to roasting temperature. Jeong et al [18] reported that roasting seoritae (black bean) at 110 o C for 20 min showed the highest content of isoflavone and antioxidant effect.…”

mentioning

confidence: 99%

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Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Jung

Rhee

2020

J. Microbiol. Biotechnol.

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Coffee is one of the most widely consumed non-alcoholic beverages in the world. Caffeine is the most important ingredient of the drink, and a 150 ml cup of coffee contains about 60-120 mg of caffeine. However, caffeine has various effects on the central nervous system and is thought to be the most widely used psychoactive substance. It also increases respiration rate, causes bronchodilation, stimulates lipolysis, and increases diuretic action [1]. As a result of the health concerns mentioned above, many people are replacing caffeinated coffee with decaffeinated coffee as a part of their effort to avoid caffeine; however, decaffeinated coffee also contains a small amount of caffeine [2]. This means that substitution with decaffeinated coffee to eliminate caffeine consumption may not be effective in patients on a caffeine-restricted or abstinence diet. Because of these problems, research continues to find coffee substitutes using a variety of crops. Lee et al. [3] studied small, roasted black beans as a coffee substitute for reducing metabolic bone disease in climacteric women. Moreover, in Guatemala in the 1980s, roasted and ground sword bean seeds were consumed as a coffee-like drink [4]. Likewise, roasted sword bean, called King bean, is consumed as a substitute for coffee in Korea. Since the only such beans commercially available are processed by roasting and grinding, consumers do not have many options in terms of flavor and function. Sword bean (Canavalia gladiata), a perennial vine plant of the bean family, is the largest edible bean plant of the family. It originates in the tropical regions of Southeast Asia and is suitable for cultivation in the southern region of Korea [5]. It has been used as a food and medicinal plant in Asia for thousands of years, and mature seeds are often roasted, ground, and consumed as a drink [6]. Sword bean is rich in phytochemicals like saponin, tannin, flavonoids, terpenoids, and steroids as well as in nutrients such as carbohydrates, proteins, vitamins, and minerals [7, 8]. It also contains urease, hemaglutinine, canavanine, and canavalia gibberellin I and II. The seeds, pods, stems and roots are used in folk remedies that are effective against dysentery, nausea, hemorrhoids, sinusitis, backaches, and obesity. Furthermore, recent studies have shown that sword bean possesses physiological functions such as antioxidant, anti-inflammatory, hematopoietic expansion-improving, hepatoprotective, and anti-angiogenic activities [9-13]. While development and distribution of functional beverages using legumes have been attempted, they have not received much response from consumers due to the peculiar beany flavor [3]. Therefore, to use them as a substitute for coffee beverages, it is necessary to develop a process that can improve the beany flavor of legumes. The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (Canavalia gladiata) as a coffee substitute in two processing methods, roasting and grinding. The optimum conditions ...

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Section: Resultssupporting

confidence: 92%

“…Jeong et al . [ 18 ] reported that roasting seoritae (black bean) at 110°C for 20 min showed the highest content of isoflavone and antioxidant effect.…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Jung

Rhee

2020

J. Microbiol. Biotechnol.

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Physicochemical Characteristics and Quality Properties of a Cereal-Based Beverage Made with Roasted Kamut (Triticum turgidum ssp.)

Lee¹,

Hyeonbin²,

Kim³

et al. 2019

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Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations

Shin,

Kim,

Heo

et al. 2024

JKFN

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This study investigated the variation in the antioxidant activities of roasted chicory roots extracted with different ethanol concentrations (0, 60, 80, and 100%). Before extraction, dried chicory roots were roasted at 200°C for 15 min. The 100% ethanol extract exhibited the highest quantities of total polyphenols and flavonoids, as well as the most pronounced ABTS and DPPH radical-scavenging abilities. In addition, it also had the highest relative antioxidant capacity index (1.60). Pearson's correlation coefficients revealed significant and positive correlations between the DPPH radical scavenging capacity and the total polyphenol and flavonoid contents. Hierarchical clustering analysis classified eight accessions into three groups based on the roasting conditions and ethanol concentrations. Forty-one compounds, including quinic acid, dimethoxycinnamic caffeoylquinic acid isomer, and trans-4-O-caffeoylquinic acid, were identified in extracts. These results encourage the development of functional foods or novel dietary ingredients containing chicory root.

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Manufacture and Quality Evaluation of Beverage with prepared with Roasted Seoritae

Cited by 3 publications

References 14 publications

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Physicochemical Characteristics and Quality Properties of a Cereal-Based Beverage Made with Roasted Kamut (Triticum turgidum ssp.)

Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations

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