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KMID : 0665220200330030299
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 3 p.299 ~ p.308
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Quality Characteristics of Black Soybean Sediments according to Different Addition Ratio of Black Soybean
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Song Young-Eun
Han Hyun-Ah
Lee Song-Yee
Shin So-Hee
Choi So-Ra
Song Eun-Ju
Kwon Suk-Ju
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Abstract
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This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 μg/g to 696.09 μg/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 μg/g to 387.8 μg/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking. Key words: black soybean, sediment, quality, isoflavone
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KEYWORD
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black soybean, sediment, quality, isoflavone
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