• Title/Summary/Keyword: soybean powder

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Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions

  • Lee, Chang-Hyun;Oh, Sang-Hun;Yang, Eun-Jin;Kim, Young-Soo
    • 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.

Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder (연잎분말을 첨가한 된장소스의 이화학적 품질 특성)

  • Han, Hye-Young;Lee, Seung-Ju
    • Culinary science and hospitality research
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    • v.23 no.3
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    • pp.8-14
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    • 2017
  • The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

A Study on the Quality Characteristics of Soybean Curd Prepared with the Addition of Opuntia humifusa Fruit (백년초 열매를 이용한 두부의 품질 특성 연구)

  • Song, Jae-Hyoung;Park, Jang-Soon;No, Young-Ju;Choi, Hwa-Jung
    • The Korean Journal of Food And Nutrition
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    • v.24 no.1
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    • pp.12-16
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    • 2011
  • This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.

Quality Characteristics on Cookies Added with Soybean Paste Powder (쌀된장분말을 첨가한 쿠키의 품질특성)

  • Yoon, Hyang-Sik;Joo, Seon-Jong;Kim, Ki-Sik;Kim, Sook-Jeong;Kim, Sung-Soo;Oh, Moon-Hun
    • Food Science and Preservation
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    • v.12 no.5
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    • pp.432-435
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    • 2005
  • In order to assess the possibility in utilizing the rice soybean paste (rice doenjang) powder as food processing materials, the quality of cookies added with 0, 1, 3, 5, and 7% of rice soybean paste powder was investigated. Lightness decreased from 74.14 to 62.83, while redness increased from 6.30 to 11.14 with increasing rice soybean paste powder contents. Hardness value of the cookies was increased from 426.29 g to 829.29 g as increasing soybean paste powder amounts from 0% to 7%. In sensory evaluation, the cookie added with 5% soybean paste powder showed the highest acceptable scores. Approximate composition of cookies containing rice soybean powder was composed with 2.4~2.7% of moisture, 6.8~7.5% of crude protein, 22.6~27.3% of crude fat, 0.8~5.5% of crude fiber and 0.5~1.1% of crude ash.

A Study on the Standard Recipe of Soybean Dasik (콩다식의 표준 레시피 연구)

  • 우경자;정은진
    • Journal of the East Asian Society of Dietary Life
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    • v.13 no.3
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    • pp.191-196
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    • 2003
  • The purpose of this study was to propose the optimal blending ratio of honey, dextrose syrup and salt with regard to the amount of soybean powder for the manufacture of soybean Dasik. For the establishment of addition amount of honey, dextrose syrup and salt, the sensory characteristics were compared in relation to the physiochemical characteristics and color values. The results were summarized as follows: Soybean Dasik contained 16.77 % protein. As the results of sensory evaluation in according to color values, taste and moistness, the optimal blending ratio of honey and dextrose syrup was 80~90%, and that of salt 0.06% in proportion to the total weight of soybean powder. As the test results of mechanical characteristics, hardness of soybean Dasik decreased as the increasing of the addition amount of honey and dextrose syrup. Cohesiveness, gumminess, brittleness and springiness did not show any significant differences statistically. Lightness(L) decreased as the increasing of addition amount of honey and dextrose syrup. Redness(a) was high at the 90% addition level, but yellowness(b) not significantly different at the 70, 80 and 90% level of honey and dextrose syrup to the total weight of soybean powder. Therefore, the optimal blending ratio of soybean Dasik was proposed at the levels of 45% honey, 45% dextrose syrup and 0.06% salt to the total weight of soybean powder.

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A Study on the Sensory and Texture Characteristics of Bread with Roasted Soybean Powder (볶은 콩가루 첨가량을 달리하여 제조한 식빵의 관능적 기계적 특성 연구)

  • 정해옥;임상선;정복미
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.266-271
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    • 1997
  • The effect of partial replacement of flour with roasted soybean powder (0, 5, 10, 15, 20%) was examined by sensory and instrumental analyses of the bread. There were no significant changes in specific loaf volume up to 10% of replacement. Although the hardness of the bread increased with increasing storage time at higher replacement, there were no differences in springiness and cohesiveness compared with control. The yellow color of the soybean powder was reflected in the bread, however, it did not affect the preference. Overall, the bread with 10-15% soybean powder suggested to be acceptable.

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Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder (스테비아잎 분말을 첨가한 두유의 품질 특성)

  • Choi, Soon-Nam;Joo, MiK-Kyoung;Chung, Nam-Yong
    • Journal of the Korean Dietetic Association
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    • v.20 no.2
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    • pp.77-86
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    • 2014
  • This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

The Quality Characteristics of Soybean Dasik Added with Ramie Leaf Extract Powder (Boehmerianivea)Powder (모시 잎 분말 콩다식의 품질 특성 연구)

  • Choi, Young-Sim;Um, Young-Ho
    • Culinary science and hospitality research
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    • v.19 no.5
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    • pp.1-10
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    • 2013
  • This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

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Mechanical Characteristic of Backsulgi Added with Rich Sources of Phospholipid (인지방질 함유식품 첨가에 따른 백설기의 물성적 특성)

  • 이경아;김경자
    • 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.

Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu (클로렐라 생균 분말이 유기농 두부의 품질과 저장성 향상에 미치는 영향)

  • Kim, Min-Jeong;Shim, Chang-Ki;Kim, Yong-Ki;Hong, Sung-Jun;Park, Jong-Ho;Han, Eun-Jung;Kim, Seok-Cheol
    • Food Science and Preservation
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    • v.23 no.6
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    • pp.832-838
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    • 2016
  • The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.