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Quality and physicochemical characteristics of soybean flours after germination and roasting

발아와 볶음처리에 따른 콩가루 품질 및 이화학 특성

  • Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Ji Hae (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoung Kyu (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이지혜 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병원 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이유영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병규 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2018.01.04
  • Accepted : 2018.03.05
  • Published : 2018.04.30

Abstract

The quality and physicochemical characteristics of the soybean flours after germination and roasting were evaluated to partly fulfill the purpose of establishing quality standards of soybean flours for each of their applications. Moisture content of roasted soybean flours decreased significantly based on the roasting conditions, and crude ash, protein, and fat content increased. Water binding capacity increases with an increase in roasting temperature and time; however, water solubility index and swelling power decreased. The lightness of roasted soybean flour decreased significantly, and its redness and yellowness increased in intensity. Phenolic compounds and radical scavenging activity of roasted soybean flour increased with an increase in roasting temperature and time. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of roasted soybean flour without and with germination was 380.88-537.32 and 419.34-587.99 mg TE/100 g, respectively. Consequently, it is necessary to set quality standards for each application, considering the quality and antioxidant properties of roasted soybean flours.

Keywords

soybean flours;germination;roasting;quality characteristics;physicochemical characteristics

Acknowledgement

Supported by : 농촌진흥청

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