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KMID : 1134820190480020245
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 2 p.245 ~ p.252
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Changes in the Characteristics and Isoflavone Content of Soybean on Different Varieties and Processing Methods
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Jeong Hyun-Kyung
Lee Dae-Hyoung
Seo Jae-Soon
Won Seon-Yi
Kang Heui-Yun
Chi Jeong-Hyun
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Abstract
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This study examined the characteristics and isoflavone changes in different soybean varieties and processing methods. The seed coat, which is the processing element related to the texture of food, was as high as 5.76% in Cheongja3 and as low as 4.42% in Nokpoong. The water absorption increased rapidly up to 6 h after soaking and the saturation of water absorption occurred after 14 h. The changes in the general composition by the processing method showed no significant difference in the weight of the steamed and roasted soybeans. On the other hand, in the case of the sugar-soaked treatment, the weight of soybean increased due to sugar absorption. The isoflavone content of Daewon, Nokpoong, and Manpoong was 2,223 μg/g, 2,191 μg/g, and 2,005 μg/g, respectively. After processing, Kangpoong maintained high in isoflavone contents even after being sugar-soaked and roasted. Nokpoong showed low loss rate even after processing from steaming, sugar-soaking, and roasting. Yeonpoong, Kangpoong, Daewon, and Cheongja3 showed small changes in the isoflavone contents when steaming time increased. The isoflavone content decreased in the order of daidzein, glycitein, and genistein by the increase of sugar-soaking time.
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KEYWORD
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soybean, polyphenol, processing
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