Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion

양파 첨가 형태를 달리한 두유의 이화학적 및 기능적 특성 비교

  • Kwon, Yu-Kyung (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Chul-Jai (Department of Food & Nutrition, Sookmyung Women's University)
  • 권유경 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 김철재 (숙명여자대학교 생활과학대학 식품영양학과)
  • Received : 2015.01.21
  • Accepted : 2015.02.02
  • Published : 2015.02.28
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Abstract

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

Keywords

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