The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Black Soybean Sediments according to Different Addition Ratio of Black Soybean

검은콩 첨가 비율에 따른 앙금의 품질 특성

  • Song, Young Eun (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Han, Hyun Ah (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Lee, Song Yee (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Shin, So Hee (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Choi, So Ra (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Song, Eun Ju (Division of Agricultural Environment, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Kwon, Suk Ju (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services)
  • 송영은 (전라북도농업기술원) ;
  • 한현아 (전라북도농업기술원) ;
  • 이송이 (전라북도농업기술원) ;
  • 신소희 (전라북도농업기술원) ;
  • 최소라 (전라북도농업기술원 작물연구과) ;
  • 송은주 (전라북도농업기술원 농업환경과) ;
  • 권석주 (전라북도농업기술원 작물연구과)
  • Received : 2020.04.06
  • Accepted : 2020.06.01
  • Published : 2020.06.30
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Abstract

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 ㎍/g to 696.09 ㎍/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 ㎍/g to 387.8 ㎍/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.

Keywords

References

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