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KMID : 1134820220510080855
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 8 p.855 ~ p.860
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Quality Characteristics of Soy Milk Made from Different Soybean (Glycine max (L.) Merrill) Cultivar
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Sung Ho-Jun
Son Jang-Keun
Yu Ji-Hyeon
Jo Yeon-Jae
Kwak Ji-Eun
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study evaluated the quality characteristics of soymilk to select a cultivar suitable for soymilk production. The Gilyuk506 cultivar yielded the lowest value of soymilk (683.33%), whereas the highest value (723.33%) was obtained in the Seonnog cultivar. Soluble solid contents ranged from 7.67 in the Yeonpung cultivar to 8.70% in the Nui 2 hu cultivar. Protein contents ranged from 3.16% (Gilyuk506 cultivar) to 3.39% (Cheoldu59 cultivar). Saccharides of fructose, sucrose, maltose, raffinose, and stachyose were detected in the soy milk, ranging from 110.74 mg% (Cheoldu59 cultivar) to 171.55 mg% (Seonnog cultivar) of raffinose, and 274.61 mg% (Cheoldu59 cultivar) to 354.57 mg% (Yeonpung cultivar) of stachyose. Summarizing the above results, we propose that Seonnog, Jijori, and Nui 2 hu cultivars are suitable soybean cultivars for the production of soymilk.
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KEYWORD
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cultivars, soybean, soymilk, quality characteristics
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