The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Commercially Available Soybean and Mung-bean Flours in Korea

국내 유통 콩 및 녹두가루 제품의 품질 특성

  • Woo, Koan Sik (Dept of. Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi-Jung (Research Policy Bureau, Rural Development Administration) ;
  • Sim, Eun-Yeong (Dept of. Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept of. Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon Ki (Dept of. Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jeon, Yong Hee (Dept of. Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 연구정책국) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이춘기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 전용희 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2017.05.25
  • Accepted : 2017.06.22
  • Published : 2017.10.31
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Abstract

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

용도별 두류가루 제품의 품질기준 설정을 위해 시중에 유통되고 있는 두류가루 제품을 수집하여 품질 특성을 분석한 결과, 주원료의 산지는 국산은 23제품, 수입산은 19제품이었고, 백태가 주원료로 조사되었다. 제품의 가격은 국산이 수입산에 비해 생콩가루의 경우, 3.48배, 볶음콩가루의 경우는 3.34배, 녹두가루는 3.47배로 비쌌다. 국산 제품의 경우, 명도는 생콩가루가 볶음 콩가루에 비해 높았으며, 적색도와 황색도는 볶음 콩가루가 생콩가루에 비해 높았다. 수분함량은 생콩가루가 볶음 콩가루에 비해 높았으며, 조지방, 조단백질, 탄수화물 함량은 수입산 볶음 콩가루에서 높았다. 녹두의 회분과 조단백질 함량은 국산이 수입산에 비해 약간 높았다. 국산 콩가루 제품의 수분결합력은 볶음 콩가루가 생콩가루보다 높았으며, 용해도와 팽윤력은 유의적인 차이가 없었다. 시중유통 두류가루 제품의 품질 특성 간의 상관관계는 용해도를 제외하고 측정한 항목간에 높은 유의성을 보이는 것으로 조사되었다.

Keywords

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