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Isoflavone and Quality Improvement of Soymilk by using Germinated Soybean  

Lee, Hye-Yeon (Department of Food Science and Technology, Sejong University)
Kim, Joo-Sook (Department of Food Science and Technology, Sejong University)
Kim, Young-Su (Maeil Dairy Industry Co., R&D Center)
Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.3, 2005 , pp. 443-448 More about this Journal
Abstract
Isoflavone content of soymilk prepared with germinated soybean significantly increased. Soymilk prepared with Shinpaldal-2 germinated far 12 hr showed maximum 5.552 mg/g isoflavone. Solid content in soymilk increased from 5.68 to 6.02% for Shinpaldal-2 and from 5.30 to 6.10% for Seomoktae with 24 hr germination. 'L' values of soymilk increased, whereas 'a' and 'b' values decreased. Viscosity of soymilk decreased, while stability increased as germination time increased up to 24 hr, Organoleptic flavor properties of soymilk improved, showing decrease in benny and increase in savory flavors. Acceptance test showed soymilk prepared with 12 hr germinated Shinpaldal-2 showed highest acceptance, while Seomoktae soymilk showed least.
Keywords
soymilk; germination; isoflavone; oligosaccharide; sensory property;
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