Effects of soybean roasting temperature on the isoflavone content, composition and the quality of soy flour made from the “Yukipirika” , soybean cultivar in Hokkaido
2017
Ohta, T. | Watanabe, H.
To develop a new isoflavone-rich soy flour (kinako in Japanese) from the Hokkaido soybean cultivar “Yukipirika” , the effects of soybean roasting temperature on isoflavone content, composition and quality characteristics such as color and flavor were investigated. The results showed that content decreased with higher roasting temperatures and fell by 28 percent in roasting for 30 minutes at 170℃. It was also found that soybeans needed to be roasted at temperatures between 150 and 170℃ to ensure the color and flavor characteristics of kinako. Based on these findings and some practical trial productions, high-quality kinako with more than twice the isoflavone content of conventional products was commercialized.
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