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Effects of Acidification on Physical and Organoleptic Properties of Soybeans  

여경은 (세종대학교 식품공학과)
최희숙 (안산공과대학 식품생명공업과)
김동원 (신흥대학 식품영양과)
김주숙 (세종대학교 식품공학과)
김우정 (세종대학교 식품공학과)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.4, 2003 , pp. 410-416 More about this Journal
Abstract
Three varieties of soybean were acidified by soaking in two kinds of vinegar which were persimmon vinegar and brewed vinegar. Chemical properties of soaking solution and physical and organoleptic properties of soybean during soaking at room temperature for 8 days were studied. The soybeans were acidified in vinegar solution at room temperature for 8 days. The results showed that soybean weight was rapidly increased until first two days and then gradually increased thereafter. Increase in total acidity and sugar concentration and decrease in pH of vinegar solution were also measured during initial soaking stage. The changes in pH and acidity were more significant in brewed vinegar than those in persimmon vinegar, The L values of persimmon vinegar solution after soaking the soybean were relatively lower than that of brewed vinegar. The a values of the vinegar solution used for black beans were increased while that of the vinegar solution used for white beans were decreased, The flavor and texture of acidified bean in persimmon vinegar were more soft and less benny than those acidified in vinegar. However sourness of the acidified beans in persimmon vinegar was much softer higher to those values of brewed vinegar.
Keywords
soybean; acidification; persimmon vinegar; brewed vinegar;
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