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Functional Ingredient Compositions of Soybean Curds(Tofu) Made with Black Soybeans(Huktae) and White Soybeans(Baktae)

Abstract

The compositions of tofus made with Baktae and Huktae were compared to those made with other respective types of soybeans. The lipid and protein contents of Baktae were 20.8% and 39.7%, while those of Huktae were 15.8% and 41.1%, respectively. In both soybean types, linoleic acid(18:2), oleic acid(18:1), and palmitic acid(16:0) accounted for more than 80% of the total fatty acids. The tofu made from Baktae was whiter than the tofu made from Huktae, as exhibited by a higher Hunter's L-value. The lipid content of the Baktae tofu(4.41%) was higher than that of the Huktae tofu(3.26%). The amino acid compositions of the Huktae and Baktae tofus were similar, with glutamic acid and aspartic acid being the most abundant amino acids in both tofus. However, the content of the limiting amino acid, methionine, increased 2.5-fold in the tofus as compared to the soybeans, on a per gram protein basis. Isoflavones were lost during tofu making as contents for the tofu were 20${\sim}$25% of those for the soybeans.

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참고문헌 (16)

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이 논문을 인용한 문헌 (5)

  1. 2008. "" Food science and biotechnology, 17(6): 1383~1386 
  2. Lee, Yang-Suk ; Kim, Nam-Woo 2008. "Comparative Analysis of the Amino Acids and Effective Components from Viola mandshurica" 한국식품저장유통학회지 = Korean journal of food preservation, 15(5): 699~705 
  3. Lee, Yang-Suk ; Ahn, Dae-Sung ; Joo, Eun-Young ; Kim, Nam-Woo 2009. "Antioxidative Activities of Syneilesis palmata Extracts" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(11): 1471~1477 
  4. Moon, Hye-Kyung ; Lee, Soo-Won ; Moon, Jae-Nam ; Kim, Dong-Hwan ; Yoon, Won-Jung ; Kim, Gwi-Young 2011. "Quality Characteristics of Various Beans in Distribution" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 21(2): 215~221 
  5. Lee, Soo-Jung ; Kim, In-Sung ; Lee, Hye-Jin ; Chung, Jong-Il ; Sung, Nak-Ju 2013. "Properties of Non-GM Soybeans with Lipoxygenase Free Genotypes" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(10): 1629~1637 

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