Correlation of Quality Characteristics of Soybean Cultivars and Whole Soymilk Palatability
2018
Lee, J.H., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, Y.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Son, Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Yeum, K.J., Konkuk University, Chungju, Republic of Korea | Lee, Y.M., Konkuk University, Chungju, Republic of Korea | Lee, B.W., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Woo, K.S., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Kim, H.J., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Han, S., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, B.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
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 gamma-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.
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