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KMID : 0665420150300010086
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Korean Journal of Food Culture
2015 Volume.30 No. 1 p.86 ~ p.96
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Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion
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Kwon Yu-Kyung
Kim Chul-Jai
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Abstract
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Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel
than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole
onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The
functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory
evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased
solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.
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KEYWORD
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Soymilk, onions, quercetin, flavonoids, antioxidation
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