Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

메밀 싹 첨가 두유의 제조와 품질 특성

  • Jeong, Da-Hye (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Chul-Jai (Department of Food & Nutrition, Sookmyung Women's University)
  • 정다혜 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 김철재 (숙명여자대학교 생활과학대학 식품영양학과)
  • Received : 2014.11.12
  • Accepted : 2015.01.29
  • Published : 2015.02.28
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Abstract

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

Keywords

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