Roasted Soybean Flour Research Articles

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

AbstractThis study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti‐nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti‐nutritional factors.

Enhancement of sensory and nutritional quality of Sel-roti by the incorporation of soy flour.

Sel‐roti is a doughnut‐like deep‐fat fried, puffed, spongy, ring‐shaped, and fermented rice‐flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. Sel‐roti prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) sensory perceptions viz. color and appearance, texture, flavor, taste, and overall acceptance among the studied samples. The moisture, crude fat, crude protein, total ash, crude fiber, iron, calcium, and energy content in the best product were significantly increased (p < .05) by the incorporation of 10% RSF. However, total carbohydrates was significantly reduced (p < .05) at 10% RSF incorporation. The results can be used by food processors to formulate a batter for the production of Sel‐roti with enhanced sensory and nutritional properties.

Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)

Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun).&#x0D; Study Design: Multiple comparison test was performed on the data obtained using Duncan test&#x0D; Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between August 2020 and November 2020.&#x0D; Methodology: Composite flours were developed from roasted maize and soybean to produce snacks (Aadun). Proximate, mineral, amino acid profile and sensory properties of the samples were determined using standard procedure.&#x0D; Results: The protein content of the sample ranged between 8.94–16.43% with sample with 40% soybeans having the highest value. The mineral content of the samples increased with increased addition of soybean. Total amino acid of the Aadun samples ranged between 64.81 and 83.42 g/100 g showing an increase as fortification with soybean flour increased. The sensory evaluation showed no significant differences (p&gt;0.05) in the overall acceptability of all the snacks.&#x0D; Conclusion: The chemical properties of Aadun increased with addition of soybean flour. Addition of 10 % soybeans to the maize snack did not have significant effect on the taste, texture and overall acceptability.

Influence of soy flour and its processed products on the essential amino acids content in the bees body

Providing bees with benign and sufficient protein feeds is the key to successful beekeeping. Protein feed significantly affects on certain functions of individuals and the vital activity and productivity of the bee colonies. So, as a result of increased consumption of protein feed during the first days of life the supply of proteins in the body significantly increases in young bees, hypopharyngeal glands and other organs become developed, which provides the ability to perform various tasks depending on age and living conditions. Older bees consume protein for tissue renewal with new cells and metabolic processes. Bees raised on low protein feeds become physiologically defective and do not live long. In conditions of protein starvation, brood rearing stops and bees throw larvae out of their cells. The article presents the results of studying the effect of using soy flour and its processed products in bee feeding on the essential amino acids content in their body. It was found that the use of soy peptone in bee feeding contributes to a greater accumulation of essential amino acids in the bees body in different periods of their development, in compared to soy milk, defatted soy flour and roasted soy flour which indicates a higher efficiency of its use as partial substitutes for protein feeds.

A convenient method for detection of Varroa destructor (Acari: Varroidae) using roasted soybean flour

The ectoparasitic mite Varroa destructor Anderson and Trueman (Acari: Varroidae) is a pest that severely damages honey bee health worldwide. This mite is considered a major reason for winter colony loss of the western honey bee Apis mellifera Linnaeus (Hymenoptera: Apidae). Monitoring of Varroa mites in honey bee colonies is required for effective management of Varroa infestations. The mite is dislodged from adult bees when the bees roll in powdered sugar. The sugar roll test is one of the major methods used to survey V. destructor infestations in honeybee colonies. However, powdered sugar agglomerates during commodity distribution to the customers or under humid conditions. In this study, roasted soybean flour was evaluated as a powder for Varroa mite detection, because this powder rarely forms a hard agglomerate. Roasted soybean flour may eliminate Varroa mites from adult bees as well as powdered sugar. Therefore, the roasted soybean flour can be a useful powder for convenient Varroa monitoring under humid conditions.

Evaluation of protein extraction methods for β-conglycinin quantification in soybeans and soybean products

β-Conglycinin, one of the main proteins found in soybeans, improves lipid metabolism and influences the processing properties of soybeans. Recently, we developed a method to determine β-conglycinin content quantitatively via the use of liquid chromatography/tandem mass spectrometry (LC/MS/MS) and stable isotope-labelled internal standard (SIIS) peptides. In this study, we compared the efficacy of different protein extraction methods for β-conglycinin by comparing the yields of β-conglycinin extracted by each of these methods, using the developed LC/MS/MS analysis. The method using trichloroacetic acid (TCA) and acetone for protein extraction (TCA/acetone method) produced the highest yields of β-conglycinin from the soybean cultivars ‘Enrei’, ‘Fukuyutaka’, ‘Ryuho’, and ‘Satonohohoemi’, all of which were evaluated by LC/MS/MS analysis. We then investigated the applicability of each of these protein extraction methods to kinako (Japanese name, roasted soybean flour), natto (fermented soybeans), soybean milk, and tofu (soybean curd) to obtain information about these soybean products. The TCA/acetone method is judged to be an appropriate method of protein extraction for these products as well as for raw soybeans.

Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot. The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p&lt;0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

Abstract 1613: Dietary isoflavone decreases prostate cancer progression and improves survival in conditional Pten/Trp53-deficient mice

Abstract Epidemiological data has shown that dietary practices can greatly influence cancer rates. Men in East Asian countries, men have significantly lower prostate cancer rates compared to their counterparts the US and Europe. Soybeans are a versatile and rich source of protein and its products constitute a rich portion of Asian diets. Recent interest in healthy eating has expanded the consumption of soy products which also provide a rich source of naturally occurring isoflavones and 17β-estradiol. In this study, we used roasted soybean flour (kinako), which contains high levels isoflavones glycosides and estradiol, as dietary soy source to determine the influence of isoflavones rich diets on prostate cancer. Six-week old conditional Pten/Trp53 double knockout mice were randomized and fed plain AIN-93M (Control) diets or a diets supplemented with kinako ad libitum. Concentrations of kinako were adjusted to for daily intakes of aglycone isoflavones (genistein, daidzein, and glycetein) of 400 (LDI) and 800 (HDI) mg. Mice were sacrificed at 16 and 20 weeks (n=6 mice/group) or maintained for survival assessment (n=8 mice/group). Dietary intake of kinako-supplemented diets did not influence the onset of prostatic intraepithelial neoplasia or tumor burden at the early stages. However, tumors from mice fed the HDI diet experienced reduced tumor proliferation rates. Moreover, mice fed LDI and HDI diets showed reduced androgen receptor (AR) protein expression levels as well as mRNA levels for the AR target genes Fkbp5, Nk3x3.1 and Timp4. Interestingly, mice on the LDI diet, but not the HDI, experienced longer times to disease progression (median times 264, 299 and 250 days for Control, LDI and HDI, respectively, P=0.663), tumor doubling (median times 14, 27 and 14 days for Control, LDI and HDI, respectively, P=0.083), cumulative survival (median times 292, 348 and 320 days for Control, LDI and HDI, respectively, P=0.199), and overall survival times (median times 28, 43 and 35 days for Control, LDI and HDI, respectively, P=0.324). The metastatic incidence was 33%, 14% and 14% for Control, LDI and HDI groups, respectively, P=0.631. We also investigated whether dietary intervention with kinako would impact previously stablished tumors. For this we fed kinako supplemented diets to conditional Pten-knockout mice with established tumors but no changes were observed in tumor burden, proliferation, apoptosis and AR activity. Together our data shows that long-term continuous ingestion of a diet rich in isoflavones may be necessary in order suppress tumor growth. Interestingly, this protective effect appears to be lost with high-doses of the dietary isoflavones. Further studies will need to be performed in order to decipher complex dynamic interplay between survival pathways isoflavones chemoprevention. Citation Format: Yasunori Mori, Marco A. De Velasco, Yurie Kura, Eri Banno, Naomi Ando, Noriko Sato, Masahiro Nozawa, Kazuhiro Yoshimura, Kazuko Sakai, Kazuhiro Yoshikawa, Kazuto Nishio, Hirotsugu Uemura. Dietary isoflavone decreases prostate cancer progression and improves survival in conditional Pten/Trp53-deficient mice [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2019; 2019 Mar 29-Apr 3; Atlanta, GA. Philadelphia (PA): AACR; Cancer Res 2019;79(13 Suppl):Abstract nr 1613.

Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration.

Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.

Antimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizome.

The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used. The effect of storage time and temperature on the phenolic acids and isoflavones composition of raw soybean flour (RWSF) and roasted soybean flour (RSF) were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the analysis results, 56 PC and free amino acids were detected in the RWSF and RSF. The total phenolic content (TPC) was 301.59 µg/g in the control RWSF and 257.47 µg/g in the control RSF. In the analysis, eight types of phenolic acids and one flavonoid group belonging to the isoflavone group were detected. When comparing storage conditions of RWSF, 24 and 48 weeks of storage showed higher concentration of phenolic acids. In RSF, the percentage of total acetyl glucosides was high, but the outcome was reversed after 2 weeks. This study had identified that the composition of PC in RWSF and RSF were affected when the storage temperature increased and the storage time lengthened.

Physicochemical, Nutritional and Functional Properties of Selected Material used for the Production of Ready-to-Eat Health Foods for Malnourished Children

This article deals with physicochemical, thermal and functional properties of cereals (maize), pulses (Bengal gram) vegetables (potato flour), oil seed (peanut, soybean), sweetener (sugar and glucose powder), milk powder, soybean oil, emulsifier (lecithin and Mono Di glyceride) and vitamin & mineral premix used for the preparation of ready to eat therapeutic health food for malnourished children. The physical (bulk and true density, porosity and flowability), chemical (moisture, fat, protein and total energy), thermal properties (thermal conductivity, thermal diffusivity and volumetric specific heat) and functional properties (protein digestibility) were determined using standard protocols. The bulk density, particle and porosity of raw and processed ingredients were varied from 0.54 to 1.37 g/cc, 1.03 to 2.37 g/cc and 0.40 to 0.60 % respectively. The water activity (a w ), flowability, thermal conductivity, thermal diffusivity and specific heat were 0.02 to 0.76, 4 to 18 S, 0.071 to 0.214 W/mk, 0.0032 to 0.890 mm 2 /s and 1.24 x 10-3 to 0.52 MJ/m 3 k, respectively. The roasted soybean flour has maximum (82%) protein digestibility; the respective data for the roasted peanut paste was (79%) and roasted Bengal gram flour (79%).

Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw

To improve the nutritional and physiological functionality of cheese analogs, fermented cheese analogs treated with Flavourzyme® were developed and the effects of roasting soy flour and fermentation time (1, 2, and 3 days) with rice straw on their quality characteristics, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), isoflavone content, and antioxidant activity were examined. Heat coagulation was the highest for the unroasted and roasted soy flour groups fermented for 1 day, with the unroasted group having higher values than the roasted group, regardless of fermentation time. The daidzein and genistein contents were the highest in the soy flour and roasted soy flour groups fermented for 2 days and 1 day, respectively. The antioxidant activity and heat extension were the highest for the soy flour group and roasted soy flour group fermented for 1 day, respectively. In the SDS-PAGE patterns, protein subunits of P26 in roasted soy flour groups were consistently decomposed by increasing the fermentation time. The yield and pH in both groups decreased as fermentation time increased. The adhesiveness of the soy flour group was highly increased by fermentation, and the cohesiveness, springiness, and appearance of the roasted soy flour group were improved by fermentation. The optimum fermentation time for the fermented cheese analogs was 1 day, as higher yields, heat coagulation, heat extension, lightness, dE, cohesiveness, and springiness were obtained. Between the two groups fermented for 1 day, the soy flour group showed better heat coagulation, genistein content, antioxidant activity, cohesiveness, springiness, and adhesiveness; however, the roasted soy flour group showed better yield and heat extension.

Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents

We investigated the heat coagulation, SDS-PAGE, isoflavone content, and hydrogen-donating activity of cheese analogs produced with different hydrolysis time (0.3 % Flavourzyme® for 0, 20, 25, and 30 min) and soymilk residue contents (0, 7, 14, and 21 %) to improve the protein functionality and to use the by-product of soymilk. SDS gel electrophoresis of samples treated with Flavourzyme confirmed that the Flavourzyme treatments not only decreased the molecular weight of the proteins but also removed lipoxygenase, which results in the beany flavor of soy cheese, and Kunitz inhibitor (KTI), the antinutritional factor. The results of SDS-PAGE in the soy flour group and the roasted soy flour group treated with Flavourzyme® for 25 min and the determined soy milk residue contents indicated the recovery of some fractions (50, 32, and 18 kDa) of 7S and 11S globulin. The heat coagulation ratio increased as the amount of added soymilk residue was increased up to 14 % (p < 0.001). The glycoside (daidzin and genistin) and total isoflavone content increased in both the soy flour group and the roasted soy flour group as the amount of added soymilk residue was increased, but the contents of non-glycosidic compounds and the anti-oxidative activity were the highest in soy flour samples to which 7 % soymilk residue was added(p < 0.001). The variation in the anti-oxidative activity was similar to the variation in the contents of non-glycosidic compounds.

볶은 콩가루의 첨가가 쌀 쿠키의 조직감에 미치는 영향

본 연구는 제과분야에서의 쌀가루의 이용도를 높이기 위하여 쌀가루를 이용하여 쿠키를 제조하였으며, 볶은콩가루를 3, 6, 9, 12, 15 및 20% 대체하여 제조한 반죽 및 쌀쿠키의 품질특성을 측정하였다. 볶은콩가루의 수분함량은 습식쌀가루보다 낮기 때문에 쌀가루와 혼합할 때 반죽과 쿠키의 수분함량을 감소시켰다. 반죽과 쌀쿠키의 색도는 L값은 감소하였고, a값과 b값은 반죽과 쿠키의 윗면 모두에서 유의적으로 증가하였다. 반죽과 쌀쿠키의 밀도는 볶은콩가루를 첨가하면 밀도가 낮아지는 경향을 보였으며, 쿠키의 밀도는 반죽에 비해 31.373~41.026% 감소하였다. 반죽과 쿠키의 경도는 볶은콩가루의 첨가량이 증가할수록 유의적으로 증가하였다. 쌀쿠키의 퍼짐성도 볶은콩가루에 의해 낮은 값을 보였고, 쌀반죽의 수분함량은 대체로 감소하였다. 9% 첨가군은 전반적인 기호도와 목넘김의 부드러움 항목에서, 12% 첨가군은 삼킨 후 입자의 남음에 대한 높은 선호도를 보였다. 쌀쿠키의 밀도변화(Δbulk density)와 경도변화(Δhardness)의 관계에서 볶은콩가루첨가에 따라 밀도차를 감소시키는 반면 경도차는 증가시키는 방향으로 나타나 조직이 바삭거리는 방향으로 변화하였다. 본 연구결과를 통해 쌀쿠키 제조 시 볶은콩가루의 이용으로 바삭거리는 쿠키의 물성을 조절할 수 있는 것을 확인하였다.

반응표면분석법을 이용한 호박분말 첨가 즉석 호박죽의 최적화

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of thi s study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder (X 1), roasted soybean flour (X2) and gelatinized rice flour (X3), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively

Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279U/g for NS and 255U/g for GS), but was significantly reduced in the heat-treated flours (106U/g for SS and 69U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L∗ value. The GS bread had the highest specific loaf volume (3.53cm3/g), followed by NS (2.96cm3/g), RS (2.25cm3/g), and SS (1.81cm3/g) bread. GS bread had the lowest hardness (1.53N), followed by NS (1.65N), RS (2.00N), and SS (3.75N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44cm3/g), but decreased the bread’s hardness (1.80N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.

Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42°C, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and 1.7×1010 CFU/g of viable cell counts. After the second lactic acid fermentation with 10∼30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64∼1.99%, tyrosine content with 246∼308 mg% and protease activity in the range of 5.2∼17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated 1.6×108 CFU/g of B. subtilis and 7.3×1010 CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 g·ømm−1 greatly decreased to 1,533 g·ømm−1 in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264∼3,998 in the presence of 10∼30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

Physicochemical and functional properties of roasted soybean flour, barley, and carrot juice mixture fermented by solid-state fermentation using Bacillus subtilis HA

Roasted soybean flour (RSF) was fermented by solid-state fermentation using Bacillus subtilis HA to produce wholesome food ingredients containing biologically active compounds. To enhance the fibrinolytic activity of fermented RSF, RSF was fortified with barley powder and carrot juice (CJ). The RSF and barley mixture fermented with 40% CJ showed the highest tyrosine content (818 mg%), protease activity (97.8 unit/g), fluid consistency (22.5 Pa·sn), and crude mucilage content (27.1%). In particular, the RSF and barley mixture fermented with 40% CJ showed higher fibrinolytic activity of 31.5 unit/g. The fibrinolytic activity was partially reduced to 18.9 unit/g by heating at 60°C for 10 min and inactivated completely by 60°C for 40 min. The RSF and barley mixture fermented with 40% CJ showed reduced off-flavor compared to that of fermented textured vegetable protein. In GC analysis, the contents of trimethyl and tetramethyl pyrazine, which are responsible for typical off-flavors, were greatly reduced.

고초균을 이용한 볶은 콩과 곡류 혼합 발효물의 물성 및 기능성 평가

본 연구에서는 콩 비린내가 감소되고 고소한 풍미가 증진된 볶은 콩에 다양한 볶은 곡류 분말을 혼합하여 Bacillus subtilis HA 고초균을 이용한 고체발효를 행하였다. 발효 원료의 수분함량 및 발효 시간에 따른 결과 볶은 콩 분말 대비 수분 1배 첨가된 초기 수분함량 52.6%에서 24시간 발효 후에 protease 활성이 42.6 unit/g으로 높았으며, 점질물 함량 역시 10.60%로 높았다. 발효 48시간째 tyrosine 함량과 protease 활성이 24시간째보다 높게 나타났으나, 발효취가 강하게 생성되어 발효 24시간이 가장 적합한 것으로 나타났다. 곡류 분말(보리, 현미) 종류에 따른 발효조건 최적화를 위해 실시한 결과 현미 첨가 시 점질물 함량이 유의적으로 증가되었고 특히 80% 첨가 시 24.55%로 대조구에 비해 약 2배 향상되었고, 보리는 60% 첨가 시 혈전용해효소 활성이 11.8 unit/g으로 대조구에 비해 약 2배 증진된 것을 확인하였다. 혈전용해효소 활성이 가장 우수했던 볶은 콩 대비 보리 60% 첨가 발효물에 청국장에서 분리한 균주 4가지를 접종하여 혈전용해효소 활성 및 비타민 K2 함량을 각각 알아 본 결과 B. subtilis HA가 11.8 unit/g, 2.36 ㎍/g으로 가장 효과적이었다.

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

The objective of the present study was to use lemon and selected foods to improve the nutritional characteristics, quality and the nutrient content of a traditional complementary porridge made of lactic acid fermented yellow maize. Boiled egg yolk, roasted peanut paste, dry crayfish flour, roasted soybean flour and lemon juice were used as food additions. Amounts of food added were calculated on the basis of World Health Organization estimated energy needs from complementary foods of well-nourished children in developing countries, aged 9–11 months, at four servings per day and a low amount of breast milk energy. The pH and viscosity increased in porridges with food addition, but lemon juice contributed to lowering them. Energy and nutrient densities/100 g porridge improved with food addition regardless of the use of lemon juice. An increase in iron, zinc and calcium in vitro availability was observed (P < 0.05) with the addition of lemon juice.