|
KMID : 1011620220380060332
|
|
Korean Journal of Food and Cookey Science
2022 Volume.38 No. 6 p.332 ~ p.340
|
|
|
Analysis of resistant starch content and its functional properties in legumes and manufactured soy milk
|
|
Lee Da-Bin
Lee Yong-Ju
Kang Min-Sook
Kim Haeng-Ran
Jang Kyeong-A
|
|
|
Abstract
|
|
|
Purpose: The purpose of this study is to analyze the resistant starch(RS) content of legumes and to develop soymilk with increased resistant starch.
Methods: To estimate the functional effect of leguemes containing RS, the starch content(digestable starch, total starch) a hydrolysis index, and a glycemic index are established for boiled legumes and manufactured soymilk, since the RS content changes depending on the processing method.
Results: From among the boiled legumes, kidney beans showed the highest RS content, followed by mungbeans, chickpeas, lentils, and soybeans. The hydrolysis index and the glycemic index of D-glucose were highest in soybeans and lowest in kidney beans. Also, RS in manufactured soymilk was highest in kidney beans, and kidney bean soy milk(20-mesh sieve) showed an especially high content of RS compared to cotton-filtered and commercial soybean soy milk(the control). Kidney bean soy milk showed higher carbohydrate and protein content but lower fat content than the control.
Conclusion: We confirm that RS content changes during cooking and filtration. The results of this study, can be used as basic data to develop functional soymilk with high RS.
|
|
|
KEYWORD
|
|
|
resistant starch, in vitro digestion, legumes, soymilk
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|