Isoflavone content in soy germ flours prepared from two drying methods

Document Type

Article

Publication Date

11-1-2011

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 30.6μmolg-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 (30.6μmolg-1), was selected for germ flour production. Freeze-dried germ flour contained higher isoflavone aglucons (17.72μmolg-1 daidzein; 6.48mgg-1 glycitein; 4.28μmolg-1 genistein) than those (15.07; 5.59; 3.41) of drum-dried germ flour. However, isoflavone glucoside contents in freeze-dried germ flour (3.27μmolg-1 daidzin; 1.86μmolg-1 glycitin; 1.41μmolg-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. 35.02μmolg-1) but more than that (30.16μmolg-1) of unprocessed germ flour. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

2240

Last Page

2247

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