로스팅 조건에 따른 서리태의 생리활성 및 품질특성 변화

Roasting black soybeans (Seoritae) at varying temperatures (110, 130, 150, and 170oC) and durations (10, 15, and 20 min) induced significant changes in their physicochemical and sensory properties. Increased roasting intensity enhanced redness, yellowness, total polyphenol, total flavonoid content,...

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Bibliographic Details
Published in한국식품과학회지, 57(1) pp. 101 - 109
Main Authors 문태휘, 김수빈, 한정아
Format Journal Article
LanguageKorean
Published 한국식품과학회 01.02.2025
Subjects
식품과학
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ISSN0367-6293

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Summary:Roasting black soybeans (Seoritae) at varying temperatures (110, 130, 150, and 170oC) and durations (10, 15, and 20 min) induced significant changes in their physicochemical and sensory properties. Increased roasting intensity enhanced redness, yellowness, total polyphenol, total flavonoid content, and antioxidant activities (DPPH and ABTS), while lightness, moisture content, pH, and total anthocyanin content decreased. For isoflavone, glycoside content (daidzin and genistin) initially increased but declined under extreme conditions (RT170-20), whereas aglycone content (daidzein and genistein) substantially increased, particularly at RT170-20. Total isoflavone content peaked at high roasting intensities but decreased at RT170-20. Sensory analysis revealed that flavor, taste, and overall preference were most pronounced at RT170-15, RT150-20, and RT170-20. Among these, RT170-15 and RT150-20 provided an optimal balance between bioactive compound enhancement and sensory appeal, indicating their utility as ideal Seoritae roasting conditions. KCI Citation Count: 0
ISSN:0367-6293