Earticle

초록

영어

Quantitative changes in functional constituents of waxy corn (Zea mays L.) by 5 different thermal pretreatments, including roasting, steaming, microwave, puffing, and extruding, were determined and compared with those of the raw waxy corn. There were no significant differences in fatty acid compositions among the corn treated with 5 thermal treatments. Levels of α- and γ-tocopherols, soluble amino acids, and phytosterols decreased by thermal treatments, while those of pcoumaric and ferulic acids considerably increased by thermal treatments. In particular, the contents of tocopherols and phytosterols, and souble amino acid decreased significant in the steaming and puffing processes, respectively, whereas those of 2 free cinnamic acids increased significantly in the steaming and puffing processes. The extruding process showed smaller
quantitative changes in tocopherols, phytosterols, and hydroxycinnamic acid derivatives compared to other heat pretreatments. These results suggest that the extruding process have a positive effect on valuable phytochemicals in waxy corn.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Eun-Ok Kim [ Department of Food Science and Nutrition, Catholic University of Daegu ]
• Myong-Hwa Yu [ Department of Food Science and Nutrition, Catholic University of Daegu ]
• Ki-Teak Lee [ Department of Food Science and Technology, Chungnam National University ]
• Kyoung-Seob Yun [ Saimdang Cosmetics Co., R&D Center ]
• Sang-Won Choi [ Department of Food Science and Nutrition, Catholic University of Daegu ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664