• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.909-915
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• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.583-590
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• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• 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.

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.145-150
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• 2005

This study was carried out to examine the properties of sample amount and storage conditions on the accumulated pulsed photostimulated luminescence (PPSL) signals of soybean paste powder. Difference amounts (0.1, 0.5 and 1 g) of soybean paste powder samples stored in normal room and darkroom conditions were measured. The PPSL signals of the soybean paste powders significantly increased with irradiation dose up to 10 kGy. The PPSL signals of irradiated soybean paste powder samples decreased with increasing storage periods. The decay rates were similar to regardless of storage conditions and sample amount. The PPSL signals of the irradiated soybean paste powder measured for 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all soybean paste powder samples decreased with increasing storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample amount and measurement times in both normal room and darkroom conditions.

• Food Science and Preservation
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• v.19 no.2
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• pp.223-228
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• 2012

The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.69-78
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• 2010

To develop the functional noodles, powders of soybean and Gastrodine rhisoma were mixed with wheat powder. When 0-5% of soybean powder was mixed with wheat one, the characteristics of noodles was changed as follows; Along with the increasing of mixed soybean powder, L(brightness) and a(redness) value was decreased. Hardness showed increasement in all noodles added with soybean powder but, on the contrary, Cohesiveness was decreased. The content of isoflavones in noodles was increased along with the increament of mixing ratio of soybean powder. Sensory evaluation showed that the noodles with 5% of sobyean powder was significanly higher than those of no-soybean powder. At the same time, the characteristics of noodles added with Gastrodine rhisoma was evaluated. The results were as follows; As in soybean powder, L(brightness) and a(redness) value was decreased along with the increasing of mixed Gastrodine rhisoma. Compared with no-powder, hardness and Chewiness was significantly increased in 0.5% and 1.0% in soybean powder, and 0.5% in Gastrodine rhisoma one, respectively. Sensory evaluation showed that the noodles with 1.0% of Gastrodine rhisoma powder was significanly higher than those of no-soybean powder. Considering together with sensory evaluation and economic aspect, noodles with 5% of soybean powder and 0.5% of Gastrodine rhisoma to be the best ones.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.894-902
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• 2007

This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.208-215
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• 2004

As a part of a study on the effective use of cultured oyster, oyster powder-added soybean pastes were prepared and its characteristics were examined. As the concentration of oyster powder added to commercial soybean paste was increased, the moisture level decreased, the crude and amino nitrogen content increased with no change in the salinity and titratable acidities. Also, the color of the soybean paste changed to a darker color as the concentration of oyster powder added to commercial soybean paste increased. Judging from the results of the above experiment and sensory evaluation, the optimal additive concentration of oyster powder to commercial soybean paste was revealed as 9%. The total amino acid content of oyster powder-added soybean paste was 2% higher than that of commercial soybean paste. The ratio of calcium and phosphorus of oyster powder-added soybean paste was about 1:2-2:1, an improvement in calcium absorption as compared to commercial soybean paste. Functional fatty acids, such as 20:5n-3 and 22:6n-3, were not detected in commercial soybean paste but detected in oyster powder-added soybean paste. The major free amino acids in oyster powder-added soybean paste were glutamic acid and aspartic acids. According to the above results, the nutritional, functional and taste properties of commercial soybean paste were improved while reducing preparation time of the housewife.