Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean

김준희,; 이영택,

doi:10.3746/jkfn.2007.36.11.1431

Journal of the Korean Society of Food Science and Nutrition

2007

DOI: 10.3746/jkfn.2007.36.11.1431

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Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean

김준희 김준희¹,

이영택 이영택²

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Cited by 6 publications

References 5 publications

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Effects of steeping condition and salinity stress on quality properties in germinated black soybean

Yoon¹,

Bae²,

Kwon³

et al. 2014

Korean Journal of Food Preservation

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This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temperature. The pH decreased as the steeping temperature increased. A gradual increase in the dissolution of the anthocyanin was observed with the steeping time. The adequate steeping conditions were found to have been six hours at 25ºC, which showed the needed absorbed water content within a short time. The germination percentage of the black soybeans decreased with the increase in the NaCl concentration. The pinitol and total phenolics contents showed the highest values under the concentrations of 0.7% and 0.3-0.5% NaCl, respectively. The flavonoid content was highest at the 0.1% NaCl concentration. Consequently, the salinity stress during the germination of the black soybeans enhanced the pinitol content and lowered the blood sugar, which gives it an advantage as a functional food material.

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Effects of steeping condition and salinity stress on quality properties in germinated black soybean

Yoon¹,

Bae²,

Kwon³

et al. 2014

Korean Journal of Food Preservation

View full text Add to dashboard Cite

show abstract

Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice

김동호¹,

홍경남²,

임여경³

et al. 2016

Journal of the Korean Society of Food Science and Nutrition

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Quality Characteristics of Pork Patties Added with Soybean-Curd Residues

Joo¹,

Seo²,

Yeon³

2019

jkfn

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Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean

Cited by 6 publications

References 5 publications

Effects of steeping condition and salinity stress on quality properties in germinated black soybean

Effects of steeping condition and salinity stress on quality properties in germinated black soybean

Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice

Quality Characteristics of Pork Patties Added with Soybean-Curd Residues

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