Journal of the Korean Home Economics Association 1992;30(3):119-129.
논문편 : 검정콩의 조리특성에 관한 감마선조사의 영향
김종군, 남상명
세종대학교 가정학과
Effects of Gamma-Irradiation on Cooking Property of Black Soybeans
Jong Goon Kim, Sang Myung Nam
ABSTRACT
Black soybeans were gamma-irradiated at dost levels of 0, 2., 5, 10 and 20 kGy, and stored at room temperature for the experiments associated with cooking quality. The degree of cooking of soybeans in boiling water at 98-10 has been determined by measuring the maximum cutting force of cotyledon. The cutting force to reach a complete cooking was about 120~130g/g. Irradiation at 2.5~20kGy caused the reduction of cooking time in black soybeans by 30~60% compared to the nonirradiated control, and the cooking rate constant of the irradiated samples was higher than that fo the nonirradiated control sample. These results were similarly found in the stored samples for one year at room temperature after irradiation. Color characteristics of cooked samples showed no significant difference between the nonirradiated control and 5 kGy-irradiated sample. After complete cooking of black soybeans, there were not significant in the organoleptic qualities between the nonirradiated and irradiated samples.
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