Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice

Hyeong Ju Jeon, Il Nam Lee, Ye Eun Han, Ho Jun Jeong, Ha Eun Park, Ju Yeong Jung, Jin Kyu Rhee

Research output: Contribution to journalArticlepeer-review

Abstract

We compared the ingredients present in freeze-dried ground food samples with those present in hot airdried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of β-carotene, a precursor of vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of β-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.

Original languageEnglish
Pages (from-to)291-298
Number of pages8
JournalMicrobiology and Biotechnology Letters
Volume45
Issue number4
DOIs
StatePublished - Dec 2017

Keywords

  • Aronia
  • Black bean
  • Freeze grinding
  • Germinated brown rice
  • Grapefruit
  • Retention rate

Fingerprint

Dive into the research topics of 'Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice'. Together they form a unique fingerprint.

Cite this