Characterization of Isoflavone Profiles in Soy Cookies Using β-Glucosidase-containing Almond Powder
2006
Yang, S.O. (Seoul National University of Technology, Seoul, Republic of Korea) | Chang, P.S. (Seoul National University of Technology, Seoul, Republic of Korea) | Lee, J.H. (Seoul National University of Technology, Seoul, Republic of Korea), E-mail: [email protected]
Distribution of isoflavones and β-glucosidase activity were monitored to increase the aglycone contents in soy cookies. Soy cookies were prepared with a combination of 50, 75, and 100% (w/w) soy flour, 0 to 3% (w/w) almond powder, and 0 to 40 min dough incubation time. β-Glucosidase activity from almond and soy flour was 84.4 and 5.4 times higher than that of wheat flour, respectively. Dough incubation time of 20 min had higher β-glucosidase activity than 0 and 40 min in dough.
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