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KMID : 0380620180500020143
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.143 ~ p.151
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Quality and physicochemical characteristics of soybean flours after germination and roasting
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Woo Koan-Sik
Kim Hyun-Joo
Lee Ji-Hae
Lee Byong-Won
Lee Yu-Young
Lee Byoung-Kyu
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Abstract
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The quality and physicochemical characteristics of the soybean flours after germination and roasting were evaluated to partly fulfill the purpose of establishing quality standards of soybean flours for each of their applications. Moisture content of roasted soybean flours decreased significantly based on the roasting conditions, and crude ash, protein, and fat content increased. Water binding capacity increases with an increase in roasting temperature and time; however, water solubility index and swelling power decreased. The lightness of roasted soybean flour decreased significantly, and its redness and yellowness increased in intensity. Phenolic compounds and radical scavenging activity of roasted soybean flour increased with an increase in roasting temperature and time. 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of roasted soybean flour without and with germination was 380.88-537.32 and 419.34-587.99 mg TE/100 g, respectively. Consequently, it is necessary to set quality standards for each application, considering the quality and antioxidant properties of roasted soybean flours.
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KEYWORD
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soybean flours, germination, roasting, quality characteristics, physicochemical characteristics
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