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KMID : 1024420120160010047
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Food Engineering Progress
2012 Volume.16 No. 1 p.47 ~ p.51
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Development of Direct Evaluation of the Rancidity of Soybean in Powder Form during Storage Using Fluorescence Spectrum Test
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Uhm Joo-Tae
Yoon Won-Byong
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Abstract
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The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90oC for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The FST results showed that the lipid oxidation during storage at room temperature and 50oC was not progressed actively (p < 0.05), but dramatically progressed at 90oC. All the values at room temperature and 50oC showed a similar pattern during storage. But, at 90oC, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.
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KEYWORD
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fluorescence, TBA value, acid value, oxidation, soybean powder
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