The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Soybean Snacks and Analysis of Bioactive Compounds

조미 콩 스낵 개발 및 생리활성물질 분석

  • 유경미 (숭의여자대학교 식품영양과) ;
  • 황자영 (동남보건대학 식품영양과) ;
  • 이선미 (경일대학교 식품과학부)
  • Received : 2011.11.11
  • Accepted : 2011.12.07
  • Published : 2011.12.31
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Abstract

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks($p$ <0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 mg gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 mg gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences($p$ <0.05) in taste, texture, and overall acceptability of the soybean snacks.

Keywords

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