Isoflavone and Quality Improvement of Soymilk by using Germinated Soybean

발아콩을 이용한 콩우유의 isoflavone 향상 및 품질 특성 개선

  • Lee, Hye-Yeon (Department of Food Science and Technology, Sejong University) ;
  • Kim, Joo-Sook (Department of Food Science and Technology, Sejong University) ;
  • Kim, Young-Su (Maeil Dairy Industry Co., R&D Center) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • 이혜연 (세종대학교 식품공학과) ;
  • 김주숙 (세종대학교 식품공학과) ;
  • 김영수 ((주)매일유업 중앙연구소) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2005.06.30

Abstract

Isoflavone content of soymilk prepared with germinated soybean significantly increased. Soymilk prepared with Shinpaldal-2 germinated far 12 hr showed maximum 5.552 mg/g isoflavone. Solid content in soymilk increased from 5.68 to 6.02% for Shinpaldal-2 and from 5.30 to 6.10% for Seomoktae with 24 hr germination. 'L' values of soymilk increased, whereas 'a' and 'b' values decreased. Viscosity of soymilk decreased, while stability increased as germination time increased up to 24 hr, Organoleptic flavor properties of soymilk improved, showing decrease in benny and increase in savory flavors. Acceptance test showed soymilk prepared with 12 hr germinated Shinpaldal-2 showed highest acceptance, while Seomoktae soymilk showed least.

Keywords

soymilk;germination;isoflavone;oligosaccharide;sensory property

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