Browse > Article
http://dx.doi.org/10.7318/KJFC/2015.30.1.086

Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion  

Kwon, Yu-Kyung (Department of Food & Nutrition, Sookmyung Women's University)
Kim, Chul-Jai (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.1, 2015 , pp. 86-96 More about this Journal
Abstract
Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.
Keywords
Soymilk; onions; quercetin; flavonoids; antioxidation;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Rural Development Administration. 2011. Standard Agriculture Manual, pp 14-15
2 Rural Development Administration. 2013. Round elixir plant, Onion (둥근 불로초, 양파) RDA Interrobang, pp 15-16
3 Soy-world science park. 2006. Soybean. Korea University Press, pp 292-579
4 Abeyomi LA, Terry LA. 2009. Implications of spatial and temporal changes in concentration of pyruvate and glucosse in onion (Allium cepa L.) bulbs during controlled atmosphere storage. J. Sci. Food Agroc., 89(4):683-687   DOI
5 An BJ, Lee JT. 2001. Screening of biological activity for phenolic fraction from onion. Korean J. Food Phosthavest Sci. Technol., 8(2):224-230
6 AOAC. 2000. Official Methods of Analysis. 18th ed. Association of Official Analytical Chemists. Washington, DC, USA
7 Bang HA, Cho JS. 1998. Antioxidant effects on various solvent extracts from onion peel and onion flesh. J. Korean Diet Assoc., 4(1):14-19
8 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature., 181(4617):1199-1200   DOI
9 Christenson RH. 1997. Biochemical markers of bone metabolism: An overview, Clin. Biochem., 30(8):573-593   DOI
10 Crozeir A, Lean MEJ, McDonald MS, Black C. 1997. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. J. Agric. Food Chem., 45(3):590-595   DOI
11 Gallagher JC, Riggs BL, Eisman J. 1994. Diagnosis, prophylaxis, and treatment of osteoporosis. Am. J. Med., 9(8):1137-1141
12 Hwang SH, Sung JJ, Kim JI. 1995. Analysis of dietary fiber content of commin korean foods. J. Korean Soc. Food Nutr., 24(3):396-403
13 Jang JR, Lim, SY. 2009. Effects of onion flesh and peel on chemical components, antioxidant and anticancer activities. J. Life Sci., 19(11):1598-1604   DOI   ScienceOn
14 Jeong CH, Heo HJ, Choi SG, Shim KH. 2009. Antioxidant and Anticancer Properties of Methanolic Extracts from Different Parts of White, Yellow, and Red Onion. Food Sci. Biotechnol., 18(1):108-112
15 Jung DH. 2013. Physicochemical and functional properties of soymilk with buckwheat sprout addition. Master's degree thesis, Sookmyung Woman's University, Koera, pp 53-55
16 Kang NS. 2005. Development of onion soybean curd and physicochemical quality characteristics by various drying conditions on onion. Master's degree thesis. Sang Ju University, Korea, pp 22-23
17 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Kor. J. Food Sci. Technol., 28(2):232-239
18 Kim MY, Chun SS. 2001. Effects of onion on the quality characteristics of strawberry jam. Korea J. Soc. Food Cookery Sci., 17(4):316-322
19 Kao TH, Lu YF, Hsieh HC, Chen BH. 2004. Stability of isoflavone glucosides during processing of soymilk and tofu. Food. Res. Int., 37(9):891-900   DOI
20 Kim CJ. 1988. Physico-chemical nutritional and flavor properties of soybean extracts processed by rapid-hydration hydrothermal cooking. Doctoral degree thesis, Iowa State University, USA, pp 27-29
21 Kim SH, Hong SS, Kim DJ. 2000. A study of analystical methods of dietary fiber on vegetable foods. The Human Ecology Research Institute Dona-A University, 8:105-116
22 Kim SJ, Kim GH. 2006. Quantification of quercetin in different parts of onion and Its DPPH radical scavenging and antibacterial activity. Food Sci. Biotechnol., 15(1):39-43
23 Kim SK, Kim MK. 2004. Effect of dried powders or ethanol extracts of onion flesh and peel on lipid metabolism, antioxidative and antithrombogenic capacities in 16-month-old rats. Korean J. Nutr., 37(8):623-632
24 Laura J, Esperanza M, Almudena F. 2002. Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues. J. Agric. Food Chem., 50(1):122-128   DOI
25 Leighton Y, Ginther C, Fluss L, Harter WK, Cansado J. Nortario V. 1992. Molecular characterization of quercetin and quercetin glycosides in Allium vegetables. phenolic compounds in food and their effects on health, ACS, Washington, D.C. 507(16):220-238
26 Ohara T, Ohinata H, Muramatsu N, Matsuhashi T. 1989. Determination of rutin in buckwheat foods by high performance liquid chromatography. Nippon Shokuhin Koygy Gakkaishi, 36(2):114-117   DOI
27 Pyun YR, Cho WI, Lee YS, Kwon. IB. 1996. The effect of organic acids on dewatering efficiency of soybean milk residue by hydraulic press. Korean J. Food Sci. Tecnol., 28(4):638-643
28 Park JY & Kim MK, 2005, Effect of onion flesh or peel feeding on antioxidative capacity in 16-month-old rats fed high iron diet. Korean J. Food Cult., 20(6):721-730
29 Park PS, Lee BR, Lee MY. 1994. Effects of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Nutr., 23(5):750-756
30 Priepke PE, Wei LS, Nelson AI. Steinberg MP. 1980. Suspension stability of Illinois soybean beverage. J. Food Sci., 45(2):242-245   DOI
31 Ra KS, Suh HJ, Chung SH, Son JY. 1997. Antioxidant activity of solvent extract from onion skin. J. Korean. Food Sci Technol., 29(3):595-600
32 Raiz MN. 2006. Soy applications in foods. CRC Press Taylor & Fracis Group, Boca Raton, FL, USA, pp 9-10
33 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med., 26(9-10):1231-1237   DOI
34 Ryoo SH, Kim SR, Kim KT, Kim SS. 2004. Isoflavone, phytic acid and oligosaccharide contents of domestic and imported soybean cultivars in korea. Korean J. Food & Nutr., 17(2):229-235
35 Shimoyamada M, Tsushima N, Tsuzuki K, Asao H, Yamauchi R. 2008. Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein. Food Sci. Technol. Res., 14(1):32-38   DOI
36 Song T, Barua K, Buseman G, Murphy PA. 1998. Soy isoflavones analysis: quality control and a new internal standard. Am. J. Clin. Nutr., 68(6):1474-1479
37 Swain T, Hillis WE, Oritega M. 1959. Phenolic constituents of Prunus domestica. I. the quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10(1):83-88