지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 281 - 290 (10page)
- DOI
- 10.17495/easdl.2021.10.31.5.281
이용수
초록· 키워드
오류제보하기
The purpose of this study was to evaluate the effects of various Korean soybean (Glycine max L.) cultivars on physicochemical properties of tempeh. The appearance (size of seed and color) and physico-chemical (amino acid and proximate composition) properties of raw soybeans of ten cultivars were evaluated. The hardness, pH, titratable acidity, and proximate composition of tempeh were also examined. The size of soybeans was the largest in Cheongja4ho, Seonyu, and Daewonkong cultivars. Regardless of the soybean cultivar, the color values for L*, a*, and b* ranged from 82.48∼92.61, —2.54∼0.44, and 14.30∼17.31, respectively. Danbaegkong and Saedanbaek cultivars of raw soybean showed significantly higher amino acid content than those in other cultivars (p>0.05), and arginine from essential amino acids and glutamic acid from non-essential amino acids were detected at the highest level. The tempeh was prepared using Rhizopus oligosporus, and there was no difference in the appearance of the tempeh by cultivars. Although the pH of tempeh was different, most showed pH 6.34∼6.77, confirming that fermentation was progressed, and the hardness of tempeh ranged from 3,168.27 - 6,729.04 g. The protein, lipid, ash and carbohydrate content of raw soybean ranged from 32.51∼42.85%, 15.86∼21.57%, 5.44∼5.97%, and 27.95∼36.12%, respectively. The content of lipid, ash, and carbohydrates was decreased in tempeh, and the protein content was increased by 9.94∼12.32% compared to raw soybeans. Tempeh produced by Danbaegkong and Saedanbaek cultivars had significantly (p<0.05) higher content of protein and significantly (p<0.05) lower content of lipid than other cultivars. The results showed differences in the physico-chemical properties of different soybean cultivars, and can be used as basic data for selecting suitable cultivars when processing tempeh.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (24)
참고문헌 신청
AOAC / 2005 / Official Methods of Analysis of AOAC International :27~48
Babu PD / 2009 / A low cost nutritious food"Tempeh"-A review / WJDFS 4(1):22~27
Beuchat LR / 2001 / Food microbiology / ASM Press :701~719
Carrera CS / 2011 / Amino acid composition of soybean seeds as affected by climatic variables / Presq Agropec Bras 46(12):1579~1587
Erkan SB / 2020 / Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus / LWT-Food Sci Technol 119:108880
Babu PD / 2009 / A low cost nutritious food"Tempeh"-A review / WJDFS 4(1):22~27
Beuchat LR / 2001 / Food microbiology / ASM Press :701~719
Carrera CS / 2011 / Amino acid composition of soybean seeds as affected by climatic variables / Presq Agropec Bras 46(12):1579~1587
Erkan SB / 2020 / Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus / LWT-Food Sci Technol 119:108880
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