• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.545-551
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• 2006

The effects of the addition of germinated soybean powder on Injulmi characteristics were investigated in this study. Injulmi was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%)and the physical properties were examined. The moisture content decreased, while the protein, fat and ash contents increased With increasing germinated soybean powder content. Total isoflavone contents, 3.39${\sim}$15.35 mg% before cooking, slightly increased to 3.94${\sim}$15.96 mg% after cooking. Genistin, genistein, daidzin and daidzein, which are blown to be the major functional isoflavones, accounted for approximately 93% of total isoflavone contents. The color of Injulmi darkened slightly and became greenish yellow with the addition of germinated soybean powder. Textural profile analysis showed that hardness and gumminess increased, but cohesiveness and springiness decreased with increasing germinated soybean powder level. Sensory test showed that Injulmi prepared with up to 8% added germinated soybean powder was evaluated as being equally acceptable as Injulmi without germinated soybean powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1260-1266
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• 2006

Bread was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%) and the quality characteristics were investigated. Moisture content decreased, while protein, fat and ash content increased with increasing germinated soybean powder content. Addition of germinated soybean powder increased the weight, but decreased the height, volume and specific loaf volume of bread. The incorporation of germinated soybean powder lowered the lightness and yellowness of bread crust. Textural profile analysis showed that hardness, springiness, gumminess and brittleness increased with the increase of germinated soybean powder level, but no significant differences were observed in cohesiveness. Total isoflavone contents of bread increased after baking, and the increase of aglycones was particularly noted. From the results of sensory evaluation, recommended addition level for germinated soybean powder was considered to be 8% or less.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.635-638
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• 2006

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.