Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Germinated Soybean Powder Addition on Isoflavone Contents and Characteristics of Injulmi

발아콩가루 첨가가 인절미의 이소플라본 함량 및 특성에 미치는 영향

  • Jung, Jin-Young (Department of Food Science and Nutrition, Daejin University) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University) ;
  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 정진영 (대진대학교 식품영양학과) ;
  • 김우정 (세종대학교 식품공학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Published : 2006.08.31
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Abstract

The effects of the addition of germinated soybean powder on Injulmi characteristics were investigated in this study. Injulmi was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%)and the physical properties were examined. The moisture content decreased, while the protein, fat and ash contents increased With increasing germinated soybean powder content. Total isoflavone contents, 3.39${\sim}$15.35 mg% before cooking, slightly increased to 3.94${\sim}$15.96 mg% after cooking. Genistin, genistein, daidzin and daidzein, which are blown to be the major functional isoflavones, accounted for approximately 93% of total isoflavone contents. The color of Injulmi darkened slightly and became greenish yellow with the addition of germinated soybean powder. Textural profile analysis showed that hardness and gumminess increased, but cohesiveness and springiness decreased with increasing germinated soybean powder level. Sensory test showed that Injulmi prepared with up to 8% added germinated soybean powder was evaluated as being equally acceptable as Injulmi without germinated soybean powder.

Keywords

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