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KMID : 1134820180470080804
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 8 p.804 ~ p.812
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Quality and Physicochemical Characteristics of Soybean with Variety and Different Seeding Periods
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Lee Ji-Hae
Kim Hyun-Joo
Lee Byong-Won
Lee Yu-Young
Jeon Yong-Hee
Lee Byoung-Kyu
Woo Koan-Sik
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Abstract
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The proximate compositions, quality, and physicochemical characteristics of soybean of different variety and two different seeding periods were evaluated. The proximate compositions of soybean differed significantly according to variety and two seeding period. Additionally, the L-, a-, and b-values of soybean differed significantly according to the varieties. Water binding capacity and swelling power of soybean were significantly different among varieties and seeding periods. Water solubility index showed a significant difference with varieties, as well as a significant difference with seeding periods except for Miso. Total polyphenol and flavonoid contents and radical scavenging activity of soybean were significantly different among varieties. Total polyphenol content and ABTS radical scavenging activity differed significantly with varieties and with seeding periods except for Miso. DPPH radical scavenging activity showed a significant difference with seeding periods except for Jinpumkong. Phenol content and radical scavenging activity differed depending on varieties and seeding periods. Therefore, it is necessary to study the proper variety and seeding time considering the environment of cultivation area.
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KEYWORD
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soybean (Glycine max), variety, seeding period, quality characteristics, physicochemical characteristics
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