Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Murugkar, Dipika Agrahar

doi:10.1007/s13197-014-1320-z

Cited by 36 publications

(16 citation statements)

References 31 publications

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“…β-glucosidases are activated during soybean germination, thus changing the isoflavone profile of this feedstock (Yoshiara et al, 2018). Furthermore, soybean sprouts containing bioactive isoflavones have already been researched as potential feedstocks in the development of soymilk and tofu (Murugkar, 2015), and their consumption is highly recommended due to the presence of these compounds.…”

Section: Introductionmentioning

confidence: 99%

Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts

Silva

Leite

Oliveira

et al. 2020

Pesq. agropec. bras.

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How to cite SILVA, M.B.R.; LEITE, R.S.; OLIVEIRA, M.A. de; IDA, E.I. Germination conditions influence the physical characteristics, chemical composition, isoflavones, and vitamin C of soybean sprouts. Pesquisa Agropecuária Brasileira, v.55, e01409, 2020. DOI: https://doi.Abstract -The objective of this work was to evaluate the effects of the germination conditions of 'BRS 216' soybean (Glycine max) on the length, yield, and isoflavone contents of sprouts. A 2 3 factorial arrangement was used to evaluate the variables soaking time, irrigation frequency, and germination time. Sprouts that showed better length and yield and higher isoflavone contents were evaluated for their chemical composition and vitamin C content. Soaking and germination time of soybean showed a positive and significant linear effect on sprout length. However, only germination time showed a significant positive linear effect on yield, and a significant negative linear effect on the content of malonylglycosides, aglycones, and total isoflavones. Soybean germination conditions were established at 6 hours of soaking, three days of germination, and 8 hours of irrigation frequency. Under these conditions, the obtained sprouts show a more preserved chemical composition, besides higher contents of β-glycosides, malonylglycosides, aglycones, total isoflavones, and vitamin C than the nongerminated soybean. Under suitable germination conditions, it is possible to produce soybean sprouts with better physical characteristics, higher yield, and higher contents of isoflavones, aglycones, and vitamin C. Condições de germinação influenciam as características físicas, isoflavonas e vitamina C de brotos de sojaResumo -O objetivo deste trabalho foi avaliar os efeitos das condições de germinação da soja (Glycine max) 'BRS 216' sobre o comprimento, o rendimento e o teor de isoflavonas dos brotos. Um delineamento fatorial 2 3 foi utilizado para avaliar as variáveis tempo de maceração, frequência de irrigação e tempo de germinação. Os brotos que apresentaram melhor comprimento e rendimento e maior teor de isoflavonas foram avaliados quanto à composição química e ao teor de vitamina C. Os tempos de maceração e germinação da soja apresentaram efeito linear positivo e significativo sobre o comprimento dos brotos. No entanto, apenas o tempo de germinação apresentou efeito linear significativo e positivo sobre o rendimento, e efeito linear significativo e negativo sobre o teor de malonilglicosídeos, agliconas e isoflavonas totais. As condições de germinação da soja foram estabelecidas em 6 horas de maceração, três dias de germinação e 8 horas de frequência de irrigação. Nessas condições, os brotos obtidos apresentam composição química mais preservada, além de maior teor de β-glicosídeos, malonilglicosídeos, agliconas, isoflavonas totais e vitamina C do que a soja não germinada. Em condições adequadas de germinação, é possível produzir brotos de soja com melhores características físicas, maior rendimento, e maiores teores de isoflavonas, agliconas e vitamina C. M.B.R. Silva...

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Section: Introductionmentioning

confidence: 99%

Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts

Silva

Leite

Oliveira

et al. 2020

Pesq. agropec. bras.

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“…Manufacturing techniques are required that have shorter processing time, are energy efficient (environment-friendly), have lower production costs and maintain the quality of soymilk [ 24 ]. Autoclaving, batch boiling and steam injection [ 25 , 26 ], Ultra-High Temperature (UHT) [ 27 ], High Temperature and Pressure combination [ 28 ], Ohmic heating [ 29 ], and High-Pressure Processing (HPP) [ 17 ] are processing methods that have been explored for inactivation of TI in soymilk.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility

Vagadia

Vanga

Singh

et al. 2018

Foods

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Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the world. It contains serine protease inhibitors which lower its nutritional value and digestibility. Processing techniques for the elimination of trypsin inhibitors and lipoxygenase, which have shorter processing time and lower production costs are required for the large-scale manufacturing of soymilk. In this study, the suitable conditions of time and temperature are optimized during microwave processing to obtain soymilk with maximum digestibility with inactivation of trypsin inhibitors, in comparison to the conventional thermal treatment. The microwave processing conditions at a frequency of 2.45 GHz and temperatures of 70 °C, 85 °C and 100 °C for 2, 5 and 8 min were investigated and were compared to conventional thermal treatments at the same temperature for 10, 20 and 30 min. Response surface methodology is used to design and optimize the experimental conditions. Thermal processing was able to increase digestibility by 7% (microwave) and 11% (conventional) compared to control, while trypsin inhibitor activity reduced to 1% in microwave processing and 3% in conventional thermal treatment when compared to 10% in raw soybean.

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“…Furthermore, soybean germination activates β-glucosidases thus causing changes in the concentration as well as in the structural pattern of isoflavones (Yoshiara et al 2018;Ribeiro, et al, 2006). Soybean sprouts have already been investigated as potential feedstocks in the development of soymilk and tofu (Murugkar, 2015).…”

Section: Introductionmentioning

confidence: 99%

Germination changes the isoflavone profile and increases the antioxidant potential of soybean

Yoshiara¹,

Mandarino²,

Carrão-Panizzi³

et al. 2018

Journal of Food Bioactives

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Isoflavones, which exist in their conjugated or aglycone forms, are well recognized for their potential health benefits. However, isoflavones as aglycone have been regarded as the most bioactive form. In the present study, the profile of isoflavones and their scavenging activity as affected by germination were investigated in several soybean fractions, namely cotyledons, epicotyls, radicles, and hypocotyls. Only aglycones were detected in the radicles from 144 h until 168 h of germination, which makes this component a potential feedstock for studies aiming at isolation, especially of daidzein, which was present in higher concentrations. In terms of total yield and contribution to the total weight of the germinated soybeans, the cotyledons are the best source of aglycones, which was achieved at 144 h of germination. The higher scavenging activity of high-aglycone components from germinated soybeans supports the use of germination to obtain functional foods and/or ingredients with potentially superior bioactivities.

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Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Cited by 36 publications

References 31 publications

Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts

Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts

Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility

Germination changes the isoflavone profile and increases the antioxidant potential of soybean

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