Abstract
This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.
Highlights
Soybean, a major source of vegetable protein and oil, provides various nutritional benefits to a large part of the world’s population, especially in Asian countries
The germination rates of soybeans germinated under dark and light conditions for 48 h were measured by adding water for 2 h after the soybeans had soaked for 4 h, and plating them in a constant-temperature room controlled at 25 °C
The total amino acid content in soy sauce fermented with soybeans germinated under dark conditions (SSGD) (2411.2 ± 89.5 mg%) and soy sauce fermented with soybeans germinated under light conditions (SSGL) (2451.6 ± 171.5 mg%) was lower that of soy sauce fermented with non-germinated soybeans (SNGS) (2746.1 ± 141.1 mg%)
Summary
A major source of vegetable protein and oil, provides various nutritional benefits to a large part of the world’s population, especially in Asian countries. Because germination may cause changes in the nutrients and functional substances of seeds through aerobic respiration and biochemical metabolism [10], germination processes for soybeans have been developed to overcome the disadvantages of seeds used in food products and make sprouts safe for human consumption Such disadvantages include undesirable flavor and odor due to lipoxygenase activity, and the presence of antinutritional factors such as trypsin inhibitors, phytates, and flatulent [11,12]. The present investigation was conducted to determine the comparative effects of germinating soybeans under dark and light conditions on the quality characteristics of kanjang, a Korean soy sauce (KSS), fermented with germinated legume including the content of taste components and isoflavones
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