Browse > Article
http://dx.doi.org/10.9799/ksfan.2017.30.5.1015

Quality Characteristic and Antioxidant Activity Analysis of Soybean Milk added Chickpea  

Han, Kee-Young (Dept. of Food Science and Technology, Seoul Women's University)
Choi, Jin-Young (Division of Food Science and Culinary Arts, Shinhan University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 1015-1024 More about this Journal
Abstract
In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).
Keywords
chickpea; antioxidant activity; electronic nose; correlation analysis;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Abou-arab EA, Helmy IMF, Bareh GF. 2010. Nutritional evaluation and functional properties of chickpea(Cicer arietinum L.) flour and the improvement of spaghetti produced from its. J American Sci 6:1055-1072
2 Abu-salem FM, Abou-arab EA. 2011. Physico-chemical properties of tempeh produced from chickpea seeds. J American Sci 7:107-118
3 Akhtar MS, Siddiqui ZA. 2010. Effects of AM fungi on the plant growth and root-rot disease of chickpea. American- Eurasian J Agric Environ Sci 8:544-549
4 Barnes S. 1998. Evolution of the health benefits of soy isoflavones. Proc Soc Exp Biol Med 217:386-392   DOI
5 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200   DOI
6 Chen XF, Sun YF, Feng, F, Wang XY, Zhou FZ. 2015. The antioxidant properties of chickpea protein hydrolyzed fractions. J Biotechnol Bulletin 1:104-108
7 Choi SN, Joo MK, Chung NY. 2014. Quality characteristics of soybean milk added with stevia leaf powder. J Korean Diet Assoc 20:77-86   DOI
8 Chung HJ. 2011. Studies for physicochemical and in vitro digestibility characteristics of flour and starch from chickpea (Cicer arietinum L.). J Food Sci Nutr 16:339-347
9 Gao YH. 1999. Anabolic effect of daidzein on cortical bone tin tissue culture: Comparison with genistein effect. Mol Cell Biochem 194:93-97   DOI
10 Han H, Baik BK. 2008. Antioxidant activity and phenolic content of lentils(Lens culinaris), chickpea(Cicer arietinum L.), peas(Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. International J Food Sci Technol 43:1971-1978   DOI
11 Jukanti AK, Gaur PM, Gowda CLL, Chibbar RN. 2012. Nutritional quality and health benefits of chickpea(Cicer arietinum L.): a review. British J Nutr 108:11-26   DOI
12 Jang SY, Sin KA, Park NY, Bang KW, Kim JH, Jeong YJ. 2008. Functional properties of hydrolysate soy milk and whole soy milk. Korean J Food Preserv 15:361-366
13 Jang SY, Sin KA, Park NY, Kim DH, Kim MJ, Kim SH, Jeong YJ. 2008. Changes of quality characteristic of low-molecular soymilk according to hydrolysis time. J Korean Soc Food Sci Nutr 37:1287-1293   DOI
14 Jeong DH, Kim CJ. 2015. Preparation and quality characteristic of soymilk added with buckwheat sprout. J Korean Soc Food Cult 30:77-85   DOI
15 Kang CS. 2002. Changes in physicochemical properties of soymilk by heating conditions and study in effect of quality characteristics of tofu. MS Thesis, Yonsei Univ. Seoul. Korea
16 Kim DK, Choi YJ, Kim CH, Kim YB, Kim EM, Kum JS, Park JD. 2014. Physicochemical properties of rice grain-added soymilk. J Korean Soc Food Sci Nutr 43:1278-1282   DOI
17 Kim ES, Chung SS, Jo JS. 1990. Effect of pH, chemical composition and additive on stability of soymilk suspension. Korean J Food Sci Technol 22:319-324
18 Kim KH, Lee GH. 2016. Quality characteristics of various bean varieties fermented with bacillus subtilis. Korean J Food Cook Sci 32:541-548   DOI
19 Kim YS. 2014. Quality characteristics of freeze-dried soymilk powder. Korean J Food Nutr 27:89-98   DOI
20 Han KY, Choi JY. 2016. Establishment of optimum extraction conditions for antioxidant activity of chickpea by response surface methodology. Food Service Industry J 12:25-34
21 Kwon YK, Kim CJ. 2015. Comparison of physicochemical and functional properties of soymilk with addition of onion. J Korean Soc Food Cult 30:86-96   DOI
22 Liu Y. 2012. Acute effects of navy bean powder, lentil powder and chickpea powder on postprandial glycaemic response and subjective appetite in healthy young men. MS Thesis, Toronto Univ. Toronto. Canada
23 Lee HY, Kim JS, Kim YS, Kim WJ. 2005. Isoflavone and quality improvement of soymilk by using germinated soybean. Korean J Food Sci Technol 37:443-448
24 Lee HS. 1998. Partial purification and characterization of minor form of phosphofructokinase from the host fraction of chickpea(Cicer arietinum L. cv. Amethyst) nodules. Korean Agric Chem Biotechnol 41:355-362
25 Lee JS. 2015. Quality characteristics of Yanggaeng prepared with chickpea. MS Thesis, Sejong Univ. Seoul. Korea
26 Lee LS, Jung KH, Choi UK, Hong HD, Kim YC. 2013. Ginsenosides composition and antioxidant activities of fermented ginseng soymilk. J Korean Soc Food Sci Nutr 42:1533-1538   DOI
27 Li Y, Jiang B, Zhang T, Mu W, Liu Y. 2008. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate(CPH). Food Chem 106:444-450   DOI
28 Noh BS, Kim SS, Jang PS, Lee HK, Park WJ, Song KB, Lee HS, Lee SB, Hwang KT. 2015. Food Processing and Preservation. pp. 246-247. Soohaksa Pub
29 Pittaway JK. 2006. Chickpeas and human health, the effect of chickpea consumption on some physiological and metabolic parameters. Research MS Thesis, Tasmania Univ. Tasmania. Australia
30 Sabapathy ND. 2005. Heat and mass transfer during cooking of chickpea - measurements and computational simulation. MS Degree Thesis, Saskatchewan Univ. Moose Jaw. Canada
31 Segav A, Badani H, Galili L, Hovav R, Kapulnik Y, Shomer I, Galili S. 2011. Total phenolic content and antioxidant activity chickpea(Cicer arietinum L.) as affected by soaking and cooking conditions. Food Nutr Sci 2:724-730   DOI
32 Yu HH. 2016. Quality characteristics and antioxidant activity of soymilk added with Nelumbo nucifera root powder. Korean J Human Ecol 25:239-249   DOI
33 Shin HC, Seong HS, Sohn HS. 2004. The industrial development and health benefit of the soymilk. Korean Soybean Digest 21:15-27
34 Xiao Y, Xing G, Rui X, Li W, Chen X, Jiang M, Dong M. 2014. 2014. Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. J Functional Foods 10:210-220   DOI
35 Yang M, Kwak JS, Jang SR, Jia Y, Park IS. 2013. Fermentation characteristics of soybean yogurt by mixed culture of Bacillus sp. and lactic acid bacteria. Korean J Food Nutr 26:273-279   DOI
36 Yoshiki Y. 1995. Active oxygen scavenging activity of DDMP saponin in soybean seed. Biosci Biotech Biochem 59:1556-1557   DOI
37 Youn AR. 2006. Ability of various cyclodextrin to entrap volatile beany flavor compounds in soymilk by using electronic nose. MS Thesis, Seoul Women's Univ. Seoul. Korea