Proceedings of the Plant Resources Society of Korea Conference (한국자원식물학회:학술대회논문집)
- 2018.04a
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- Pages.71-71
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- 2018
Preparation of Functional Food in Combination of Tartary Buckwheat and Bean Flour Mixes by Hot Melt Extrusion Process
- Azad, Obyedul Kalam (Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University) ;
- Kang, Wie Soo (Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University) ;
- Park, Cheol Ho (Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University)
- Published : 2018.04.27
Abstract
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,