Isoflavone content in soy germ flours prepared from two drying methods |
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| Authors: | Sriwiang Tipkanon Penkwan Chompreeda Vichai Haruthaithanasan Witoon Prinyawiwatkul Hong Kyoon No Zhimin Xu |
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| Affiliation: | 1. Department of Product Development, Faculty of Agro‐Industry, Kasetsart University, Bangkok 10900, Thailand;2. Kasetsart Agricultural and Agro‐Industrial Product Improvement Institute, Bangkok 10900, Thailand;3. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA;4. Department of Food Science and Technology, Catholic University of Daegu, Hayang 712–702, Republic of Korea |
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| Abstract: | Isoflavone glucosides and aglucons in various soybean varieties (Chiang Mai‐60, S.J.‐5, Chiang Mai‐2, Srisumrong‐1, and Nakhonsawan‐1) harvested from dry vs. rainy seasons were quantified. Isoflavone contents of all soy germs ranged from 16.5 to 30.6 μmol g?1. Regardless of varieties, isoflavone contents in germ of seeds from dry season were higher (P < 0.05) than those from rainy season. The Chiang Mai‐60 germ, having the highest isoflavone content (30.6 μmol g?1), was selected for germ flour production. Freeze‐dried germ flour contained higher isoflavone aglucons (17.72 μmol g?1 daidzein; 6.48 mg g?1 glycitein; 4.28 μmol g?1 genistein) than those (15.07; 5.59; 3.41) of drum‐dried germ flour. However, isoflavone glucoside contents in freeze‐dried germ flour (3.27 μmol g?1 daidzin; 1.86 μmol g?1 glycitin; 1.41 μmol g?1 genistin) were lower than those (5.22; 3.15; 1.89) of drum‐dried germ flour. Total isoflavone contents of drum‐dried and freeze‐dried germ flours were comparable (34.32 vs. 35.02 μmol g?1) but more than that (30.16 μmol g?1) of unprocessed germ flour. |
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| Keywords: | Drum drying freeze‐drying isoflavone isoflavone aglucons isoflavone glucosides soy germ flour soybean |
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