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http://dx.doi.org/10.9799/ksfan.2020.33.6.666

Qualities Analysis of Domestic Soybean Cultivars  

Yu, Kwang-Won (Major in Food and Nutrition, Korea National University of Transportation)
Bae, Yun-Jung (Major in Food and Nutrition, Korea National University of Transportation)
Bae, Yu-Jung (Dept. of Food and Nutrition, Korea National University of Transportation)
Joo, Ga-Young (Dept. of Food and Nutrition, Korea National University of Transportation)
Kim, Chae-Young (Dept. of Food and Nutrition, Korea National University of Transportation)
Yun, Ji-Hye (Industry-Academy Cooperation Foundation, Korea National University of Transportation)
Lee, Kyung-Haeng (Major in Food and Nutrition, Korea National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.6, 2020 , pp. 666-671 More about this Journal
Abstract
To analyze the quality characteristics of soybean (Glycine max), the approximate analysis, physical properties, mineral and free sugar content of domestic soybean cultivars were analyzed. The moisture content was about 9.15~11.84%. The fat content of Cheonga, Taekwang, and Jinpung cultivars were 17.93~18.37%, which was significantly higher than that of others. Protein content of Cheonga and Seonyu were 36.15~36.70%, significantly higher than that of others. As for the weight and shape of soybeans, the Daewon was the largest allele, and the seed cover ratio was the highest in the Seonyu. In terms of water absorption rate, the Seonyu showed the highest absorption rate at 246.19%, and the Daewon showed the lowest absorption rate. Soaked soybeans had a hardness of 2.80~4.73 kg/㎠, which did not show low hardness in the sample with high moisture absorption. The grinded soybeans showed higher lightness and yellowness values than the raw soybeans, and the redness was decreased. Soybean minerals contained high K, P, Mg, and Ca content. Overall, The Taekwang contained more minerals than others. Stachyose, sucrose, glucose and fructose were detected as free sugars in soybeans. The total free sugar content of Taekwang was the lowest at 3.47%, and the Cheonga (6.80%) was the highest.
Keywords
domestic soybean cultivars; approximate analysis; physical properties; mineral; free sugar;
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