• Korean journal of food and cookery science
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• v.17 no.2
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• pp.123-128
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• 2001

Soybean rice cake, which is often used in Hamkyungdo, is well hewn for a good taste and the slow firiming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.427-434
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• 2016

The study was conducted to investigate quality properties and sensory characteristics of soup prepared with 0, 30, 40, and 50% soybean flour instead of wheat flour. Total moisture contents of soup among the different groups were not significantly different, whereas the ash, crude lipid, and crude protein contents of soup increased with increasing levels of soybean flour. pH and total acidity of the test sample added with soybean flour were similar compared to the control, whereas sugar content increased with higher amounts of soybean flour. In the chromaticity determination, L, a and b values increased with increasing level of soybean flour. Total polyphenol and flavonoid contents increased with increasing levels of soybean flour. The antioxidant activity of samples measured based on DPPH and ABTS radical scavenging activities were significantly higher than the control, and proportionally increased as the amount of soybean flour increased. In the sensory evaluation, addition of 40% soybean flour resulted in the best scores for flavor, taste, thickness, and overall acceptance. Addition of 40% soybean flour increased the intensity of softness and nutty taste and reduced oily taste compared to the control. These results suggest that addition of 40% soybean flour could be applied for preparation of cream soup.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.419-424
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• 2000

In order to develop the roll bread for diabetes mellitus patients, the roll bread mixed with soybean and barley flour to wheat flour was prepared and followed investigation of physical properties, sensory evaluation and blood glucose response of subjects. When soybean and barley flour was added more than 30%, hardness of mixed roll bread increased more than two times comparing to wheat flour. The roll bread mixed with 10% soybean flour was same in physical properties but was superior in sensory evaluation to wheat flour. While the blood glucose response after intake of roll bread mixed with soybean flour increased more slowly than that after intake of barley or wheat flour, glycemic index of soybean flour decreased. When roll bread was mixed with 10 to 30% soybean flour. the preference was almost same but control ability of blood glucose has improved comparing to adding barley or wheat alone.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.1-7
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• 1985

This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30％ of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25％ level of replacement can be recommended.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.632-636
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• 1996

Soybean and residue contained 59.0% dietary fiber and makkolli residue contained 26.0% dietary fiber. The breads made from flour consisting of 90% wheat flour and 10% fiber materials were compared with that made with 100% wheat flour in terms of baking performance and consumer acceptance. Replacement of 10% wheat flour by soybean curd residue or makkolli residue increased water absorption and loaf weigh, but reduced loaf volume. Sensory panels could not accept favorably the bread made with the soybean curd residue or makkolli residue in flour replacement at 10% level. The protein content was increased from 13.5% to 15.4% in bread containing 10% soybean curd residue and to 16.4% in bread containing makkolli residue. The dietray fiber contents of the bread with soybean curd residue and the bread with makkolli residue were three-fold and two-fold higher than the bread with flour.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.314-320
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• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Food Science and Preservation
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• v.19 no.5
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• pp.688-695
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• 2012

The effect of soybean flour (0, 5, 10, and 15%) on the quality characteristics (moisture, color, water absorption, solid content, texture properties, and sensory properties) of Topokkidduk stored for two days was studied. The moisture content of Topokkidduk increased with increasing soybean flour concentration at all the storage times. The moisture contents of SF15 (soybean flour 15%) on storage days 0, 1, and 2 were 46.30, 46.30, and 45.00%, respectively. SF15 had the highest moisture content among all the samples. The color of Topokkidduk (L value) decreased whereas its a and b values significantly increased with increased soybean flour concentration (p<0.05). The cooking properties (e.g., water absorption and solid content) resulted from the opposite conditions. Thus, the water absorption decreased and the solid content increased with increasing soybean flour concentration. The texture analyzer revealed that the hardness, chewiness, and cohesiveness of Topokkidduk decreased and that its adhesiveness increased with soybean flour addition, but there were no significant differences in these according to the soybean powder concentration. The taste, flavor, color, hardness, springiness, and overall acceptability values of Topokkidduk containing SF5 (soybean flour 5%) after two storage days, obtained through a sensory test, were highest among all the samples. These results suggest that soybean flour may be utilized as a functional and valuable ingredient in Topokkidduk.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.