• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Korean Journal of Weed Science
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• v.9 no.2
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• pp.97-102
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• 1989

1. IAA showed no significant growth of root primordia and then lateral root emerged at 2 days after IAA treatment. BA treatment, however, strongly inhibited the formation of root primordia and a few lateral roots, if any, emerged about 5 days after treatment. 2. Treatment of BA and Indol-B on the water retaining ability sampled 1, 3, 5 days after chemical treatment was apparent on the soybean sprouts sampled 5 days after treatment while the difference among the treatments was negligible when sampled 1 and 3 days after treatment. 3. BA stimulated ABA content in the hypocotyl while inhibited ABA content in the root of soybean sprouts. ABA may relate with water retaining ability. 4. Soaking the soybean seeds to several seed disinfectant chemical solution had no effect on the growth and elongation of soybean sprouts. 5. It can be recommended that container of soybean sprouts should be shut tight during growing period except irrigation because the ethylene accumulation in the container may stimulate hypocotyl swelling and inhibit length of soybean sprouts.