Powder Processing of Soybean Paste(Cheonggukjang) and Application to Soup Recipes

Og, Kang Kun; 김성옥,; 박소희,; Yun, Hwang Seong; 공석길,

doi:10.20878/cshr.2007.13.2.001001001

culinarysciencehospitalityresearch

2007

DOI: 10.20878/cshr.2007.13.2.001001001

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Powder Processing of Soybean Paste(Cheonggukjang) and Application to Soup Recipes

Kang Kun Og¹,

김성옥 김성옥²,

박소희 박소희³

et al.

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2015

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Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review

민명자¹,

신현재²

2015

Korean Journal of Food Science and Technology

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Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, antiinflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.

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Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review

민명자¹,

신현재²

2015

Korean Journal of Food Science and Technology

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Powder Processing of Soybean Paste(Cheonggukjang) and Application to Soup Recipes

Cited by 1 publication

References 0 publications

Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review

Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review

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