양파 첨가 형태를 달리한 두유의 이화학적 및 기능적 특성 비교Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion
- Other Titles
- Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion
- Authors
- 권유경; 김철재
- Issue Date
- Feb-2015
- Publisher
- 한국식생활문화학회
- Keywords
- Soymilk; onions; quercetin; flavonoids; antioxidation
- Citation
- 한국식생활문화학회지, v.30, no.1, pp 86 - 96
- Pages
- 11
- Journal Title
- 한국식생활문화학회지
- Volume
- 30
- Number
- 1
- Start Page
- 86
- End Page
- 96
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5553
- DOI
- 10.7318/KJFC/2015.30.1.086
- ISSN
- 1225-7060
2288-7148
- Abstract
- Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.
- Files in This Item
-
Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.