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2018 Vol.63, Issue 4 Preview Page

Original Research Article

Correlation of Quality Characteristics of Soybean Cultivars and Whole Soymilk Palatability

콩 품종별 품질특성과 전두유 식미의 상관관계

Ji Hae Lee1
,
Yu Young Lee2*
,
Yurim Son3
,
Kyung-Jin Yeum4
,
Yoon-Mi Lee5
,
Byong Won Lee2
,
Koan Sik Woo2
,
Hyun-Joo Kim2
,
Sangik Han6
,
Byoung Kyu Lee6
이 지혜1
,
이 유영2*
,
손 유림3
,
염 경진4
,
이 윤미5
,
이 병원2
,
우 관식2
,
김 현주2
,
한 상익6
,
이 병규6
1Post-doc, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
2Researcher, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
3Technician, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
4Professor, Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University
5Post-doc, Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University
6Researcher, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
1국립식량과학원 중부작물부 수확후이용과 박사후연구원
2국립식량과학원 중부작물부 수확후이용과 농업연구사
3국립식량과학원 중부작물부 수확후이용과 연구보조원
4건국대학교 의료생명대학 식품생명과학부 교수
5건국대학교 의료생명대학 식품생명과학부 박사후연구원
6국립식량과학원 중부작물부 수확후이용과 농업연구관
*Corresponding Author
31 December 2018. pp. 322-330
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Abstract

The correlation between the nutritional composition of soybeans and whole soymilk palatability was investigated using nine soybean cultivars (Teagwangkong, Daewonkong, Saedanback, Jinpung, Daechan, Miso, Cheongmiin, Cheongja 3, and Socheongja). Physicochemical analysis of soybeans, showed that the protein and lipid contents were 37.7-46.0 and 15.2-20.9%, respectively. Unsaturated fatty acids were 81.1-84.8% of total fatty acids, of which linoleic acids was 49.7-56.8%. Total tocopherol was 243.5-361.3 µg/g of extract, of which γ-tocopherol was 67.14-86.49 µg/g. Total isoflavone contents varied within cultivars from 495.4-1,443.8 µg/g of extract. Daidzin and genistin were 252.1-556.0 and 241.8-730.7 µg/g, respectively, which were major isoflavones in soybeans. For the sensory evaluation, whole soymilk was made from nine soybean cultivars and 20 panels investigate its palatability. The Daechan cultivar had the highest (9.1), and Cheongmiin the lowest (5.6), overall palatability score. Interestingly, sensory results were strongly correlated with linoleic acid (0.746) and stearic acid (-0.716) content. In summary, the fatty acid composition of soybeans is the key factor in determining the palatability of whole soymilk. This study could be applied to determine the suitability of cultivars for soybean products, including whole soymilk.

Keywords
correlation
fatty acid
palatability
soybean
whole soymilk
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :4
  • Pages :322-330
  • Received Date : 2018-05-14
  • Revised Date : 2018-10-12
  • Accepted Date : 2018-10-17
  • DOI :https://doi.org/10.7740/kjcs.2018.63.4.322
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