Quality Characteristics of Soy Ice Cream Prepared with Fermented Soybean Powder Base and Oligosaccharide and Its Blood Glucose Lowering Effect

대두분말 발효 베이스와 올리고당으로 제조한 콩아이스크림의 품질특성과 혈당개선능

  • Park, In-Kyung (Department of Food Technology and Service, Catholic University of Daegu) ;
  • Yang, Sun-Hee (Department of Food and Nutrition, Daegu University) ;
  • Choi, Young-Sun (Department of Food and Nutrition, Daegu University)
  • 박인경 (대구가톨릭대학교 식품외식산업학부) ;
  • 양선희 (대구대학교 식품영양학과) ;
  • 최영선 (대구대학교 식품영양학과)
  • Published : 2008.02.28


The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.


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