학술논문
두류와 제조두유의 저항전분 함량 및 혈당 지수 분석
Analysis of resistant starch content and its functional properties in legumes and manufactured soy milk
Analysis of resistant starch content and its functional properties in legumes and manufactured soy milk
Document Type
Article
Author
Source
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci). Dec 31, 2022 38(6):332
Subject
Language
Korean
ISSN
2287-1780
Abstract
Purpose: The purpose of this study is to analyze the resistant starch(RS) content of legumes and to develop soymilk with increased resistant starch. Methods: To estimate the functional effect of leguemes containing RS, the starch content(digestable starch, total starch) a hydrolysis index, and a glycemic index are established for boiled legumes and manufactured soymilk, since the RS content changes depending on the processing method. Results: From among the boiled legumes, kidney beans showed the highest RS content, followed by mungbeans, chickpeas, lentils, and soybeans. The hydrolysis index and the glycemic index of D-glucose were highest in soybeans and lowest in kidney beans. Also, RS in manufactured soymilk was highest in kidney beans, and kidney bean soy milk(20-mesh sieve) showed an especially high content of RS compared to cotton-filtered and commercial soybean soy milk(the control). Kidney bean soy milk showed higher carbohydrate and protein content but lower fat content than the control. Conclusion: We confirm that RS content changes during cooking and filtration. The results of this study, can be used as basic data to develop functional soymilk with high RS.