Quality Characteristics of Soy Milk Made from Different Soybean (Glycine max (L.) Merrill) Cultivar

Abstract

This study evaluated the quality characteristics of soymilk to select a cultivar suitable for soymilk production. The Gilyuk506 cultivar yielded the lowest value of soymilk (683.33%), whereas the highest value (723.33%) was obtained in the Seonnog cultivar. Soluble solid contents ranged from 7.67 in the Yeonpung cultivar to 8.70% in the Nui 2 hu cultivar. Protein contents ranged from 3.16% (Gilyuk506 cultivar) to 3.39% (Cheoldu59 cultivar). Saccharides of fructose, sucrose, maltose, raffinose, and stachyose were detected in the soy milk, ranging from 110.74 mg% (Cheoldu59 cultivar) to 171.55 mg% (Seonnog cultivar) of raffinose, and 274.61 mg% (Cheoldu59 cultivar) to 354.57 mg% (Yeonpung cultivar) of stachyose. Summarizing the above results, we propose that Seonnog, Jijori, and Nui 2 hu cultivars are suitable soybean cultivars for the production of soymilk.

Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum

“…The total acidity of the yogurt was determined as the amount of standardized 0.1 N NaOH required for neutralization using 1% phenolphthalein as an indicator. It was expressed as lactic acid (%) content [14]. The lactic acid content of the yogurt was analyzed by modifying the method described by Hwang et al [15].…”