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This study analyzed the nutritional composition properties of soybeans and the antioxidants, isoflavones, organic acids, and volatile flavor compounds of fermented black soybean products (FBSP). After 24 hours of fermentation, the range of water uptake ratio was 129.00-131.30%, respectively. Total polyphenols content and DPPH and ABTS radical scavenging activity were higher in Cheongja-3 FBSP, flavonoids in Socheongja, while DPPH and ABTS radical scavenging activities were similar in Cheongja-3 FBSP. Isoflavone contents of aglycones (daidzein, genistein, and glycitein) in Cheongja-4 FBSP increased up to 41.97 μg/g. The rank order of primary organic acids was citric acid > fumaric acid > acetic acid > lactic acid, with Cheongja-3 FBSP being the highest. This study identified a total of 34 volatile aroma-compounds, including seven alcohols, seven acids, seven ketones, five phenols, two esters, one furan, four pyrazines, and one miscellaneous. The result could be applied to determine the suitability of cultivars and the quality of the process used for fermented soybean products.
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참고문헌 (33)
참고문헌 신청
Amerinem MA / 1958 / Method for analysis of musts and win / Wiley & Sons :176~180
Anderson RL / 1995 / Compositional changes in trypsin inhibitor, phytic acid, saponins and isofalvones related to soybean processing / J. Nutr 125:581~588
백낙민 / 2008 / 발효 균주에 따른 청국장의 발효특성 / 한국식품과학회지 40(4):400~405
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 26:1999~1200
Chen YF / 2013 / Enhancing the antitumor cell proliferation and Cu2+-chelating effects of black soybeans through fermentation with Aspergillus awamori / J. Bioscience and Bioengineering 115:400~404
Anderson RL / 1995 / Compositional changes in trypsin inhibitor, phytic acid, saponins and isofalvones related to soybean processing / J. Nutr 125:581~588
백낙민 / 2008 / 발효 균주에 따른 청국장의 발효특성 / 한국식품과학회지 40(4):400~405
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 26:1999~1200
Chen YF / 2013 / Enhancing the antitumor cell proliferation and Cu2+-chelating effects of black soybeans through fermentation with Aspergillus awamori / J. Bioscience and Bioengineering 115:400~404
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