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KMID : 1134820100390081149
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1149 ~ p.1155
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Quality Characteristics and Mineral, Oxalate and Phytate Contents of Soymilk Manufactured by Recommended Soybean Cultivars in Korea
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Kim Ki-Chan
Hwang In-Guk
Kim Hyun-Young
Song Hang-Lin
Kim Hong-Sig
Jang Keum-Il
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was conducted to investigate the changes of quality characteristics, and mineral, oxalate and phytate content during soymilk process. The yields of soymilk ranged from 8.43 mL/g in Bokwangkong to 9.15 mL/g in Bongeuikong and Hannamkong, and total soluble solid contents were ranged from 4.37°Brix in Anpyeongkong to 7.17°Brix in Bongeuikong, respectively. The pH and total acidity of soymilk ranged from 6.43 to 6.86 and from 1.48% to 1.65%, respectively. The viscosity of soymilk was the highest value of 20.80 cP in Hannamkong and the lowest value of 15.73 cP in Dawonkong. The highest value of calcium content of soymilk was 1.589 ㎎/g in Seonheukkong, and oxalate and phytate in soymilk were high at 2.14 ㎎/g in Hannamkong and 2.18 ㎎/g in Anpyeongkong, respectively. The transfer ratio of oxalate from soybean to soymilk was the highest value of 77.6% in Jinpumkong 2, and one of the phytate was the highest value of 87.5% in Dongpuktae and the lowest value of 13.9% in Hojangkong.
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KEYWORD
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recommended soybean, soymilk, oxalate, phytate, transfer ratio
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