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KMID : 0665220170300051119
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 5 p.1119 ~ p.1126
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Quality Characteristics of Commercially Available Soybean and Mung-bean Flours in Korea
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Woo Koan-Sik
Kim Mi-Jung
Sim Eun-Yeong
Kim Hyun-Joo
Lee Choon-Ki
Jeon Yong-Hee
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Abstract
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Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.
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KEYWORD
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soybean flours, quality characteristics, water binding capacity, swelling power
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