Phytochemical profiles of black and yellow soybeans as affected by roasting

作者：Zhou, Rongrong; Cai, Weixi; Xu, Baojun^*

来源：International Journal of Food Properties, 2017, 20(12): 3179-3190.

DOI：10.1080/10942912.2017.1280678

• Roasting
• Soybean
• Phenolic
• Isoflavones
• Antioxidants
• Saponins
• Anthocyanins
• Trypsin inhibitors

The current research aimed to compare the changes of phytochemicals, antioxidants, and anti-nutritional factors of yellow and black soybeans upon roasting. Yellow soybean was roasted at 210 degrees C for 35 min and 230 degrees C for 25 min, and black soybean was roasted at 210 degrees C for 30 min and 230 degrees C for 25 min. Isoflavones were significantly increased after the roasting process, while trypsin inhibitor was significantly decreased. The roasting process combined with the soaking process led to decrease in anthocyanin, soyasaponin, and antioxidant capacities. Black soybeans had more apparent variations in compounds than the yellow soybeans. For black soybeans, the processing under 230 degrees C for 25 min presented more decrease in trypsin inhibitor and anthocyanin content. The roasting at a high temperature and short time produced products with a light color. Roasting combined with the soaking process had negative impacts on both yellow and black soybeans, but there were slight differences in the resultant compounds between different roasting temperatures.

• 出版日期2017
• 单位北京师范大学-香港浸会大学联合国际学院