Effects of Roasting Temperature on Phycochemical Properties of Job's tears (Coix lachryma jobi L. var ma-yeun) Powder and Extracts

Abstract

This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or , were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above , respectively. The b value was maximum at . Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above . Total sugar content of the extract tended to be decreased until and then be increased from . Content of phenolic compound of the extract was increased at the masting temperature of above . At the sensory evaluation of the extract, aroma and taste of samples masted at and above , respectively were higher than those masted at the others. Overall acceptability of the extract was highest at .