All Issue

2018 Vol.63, Issue 4 Preview Page
December 2018. pp. 338-359
Abstract

Soybean (Glycine max L.), a major part of Asian diet, is consumed primarily for its nutritional value. However, poor storage stability often leads to loss of nutritional value or deterioration in quality. This study focused on the storage stability of soy flour obtained from raw and roasted “Saedanbaek” soybeans packed in polyethylene (PE) and polypropylene (PPE) film bags that were stored at 4°C, 20°C and 45°C for 48 weeks. The early acid values (diene and p-anisidine) of raw soybean flour (RSF) at high temperature (HT) were higher than those at refrigerated temperature (RFT) and room temperature (RT) during 48 and 12 to 36 weeks, respectively. In the case of roasted soybean flour (ROSF), which was stored at RFT and RT, the acid and conjugated diene values gradually increased after 24 weeks. In RSF, the peroxide value increased since the beginning of the 24th week. The p-anisidine value also increased during 12 to 36 weeks but was much lower than the values obtained from HT storage. As the peroxide values decreased, the p-anisidine values increased, indicating an inverse relationship. Lipoxygenase activity of ROSF at all storage conditions was lower than RSF. Several differences were observed between the packing materials used. This study could, therefore, provide useful information for the industrial use of soybean flour (SF).

References
  1. Agrahar-Murugkar, D. and K. Jha. 2011. Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean. J. Food Sci. Technol. 48 : 325-328.10.1007/s13197-011-0242-223572754PMC3551151
  2. Andrade, J., J. Mandarino, L. Kurozawa, and E. Ida. 2016. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem. 194 : 1095-1101.10.1016/j.foodchem.2015.08.11526471658
  3. Bondioli, P., A. Gasparoli, L. D. Bella, S. Tagliabue, and G. Toso. 2003. Biodiesel stability under commercial storage conditions over one year. Eur. J. Lipid Sci. Technol. 105 : 735-741.10.1002/ejlt.200300783
  4. Brumm, T. J. and C. R. Hurburgh. 1990. Estimating the processed value of soybeans. J. Am. Oil Chem. Soc. 67 : 302-307.10.1007/BF02539680
  5. Carrao-Panizzi, M. C. and S. Z. Erhan. 2007. Environmental and genetic variation of soybean tocopherol content under Brazilian growing conditions. J. Am. Oil Chem. Soc. 84 : 921-928.10.1007/s11746-007-1128-3
  6. Chae, S. K., G. S. Kang, S. Ma, K. W. Bang, M. Oh, and S. H. Oh. 2010. Standard food analysis: Theory & practice. Seoul: Jigu Publishing Company. 336-356.
  7. Cho, H. S. and B. H. Park. 2000. Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of congereel (Astroconger myriaster). J. Korean Soc. Food Sci. 16 : 135-142.
  8. Chung, H. J., A. S. Colakoglu, and D. B. Min. 2004. Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation. J. Food Sci. 69 : 83-88.10.1111/j.1365-2621.2004.tb15507.x
  9. D'Adamo, C. R. and A. Sahin. 2014. Soy foods and supplementation: a review of commonly perceived health benefits and risks. Altern Ther Health Med. 2014 Winter; 20 Suppl 1:39-51. https://www.ncbi.nlm.nih.gov/pubmed/2447398524473985
  10. Farhoosh, R. and S. Moosavi. 2010. Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. J. Agr. Sci. Tech. 11 : 173-179.
  11. Farhoosh, R., S. Einafshar, and P. Sharayei. 2009. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem. 115 : 933-938.10.1016/j.foodchem.2009.01.035
  12. Gray, J. 1978. Measurement of lipid oxidation: A review. J. Am. Oil Chem. Soc. 55 : 539-546.10.1007/BF02668066
  13. Jeong, W. H., K. Harada, T. Yamada, J. Abe, and K. Kitamura. 2010. Establishment of new method for analysis of starch contents and varietal differences in soybean seeds. Breeding Sci. 60 : 160-163.10.1270/jsbbs.60.160
  14. Joung, S. E., S. H. Cho, and H. G. Lee. 1997. A study on the effects of processing method on the quality of soybean Dasik. J. Korean Soc. Food Sci. 13 : 356-363.
  15. Kim, D. H. 1994. Rancidity of edible oil. Seoul: Korea University Press. 1-484
  16. Kim, M. W., M. S. Ahn, and Y. H. Lim. 2003. The antioxidative activities of mullberry leaves extracts on edible soybean oil. J. Korean Soc. Food Cult. 18 : 1-8.
  17. Kim, S. S., J. Y. Park, S. I. Park, Y. S. Lee, and J. N. Kim. 2008. Quality changes of pine nuts (Pinus koraiensis) stored in airtight container and zipper bag. Korean J. Pack. Sci. Tech. 14 : 57-63.
  18. Krupa, U., C. Rosell, J. Sadowska, and M. Soral‐Śmietana. 2010. Bean starch as ingredient for gluten-free bread. J. Food Process. Preserv. 34 : 501-518.10.1111/j.1745-4549.2009.00366.x
  19. Lau, O.W. and S. K. Wong. 2000. Contamination in food from packaging material. J. Chromatogr. A. 882 : 255-270.10.1016/S0021-9673(00)00356-3
  20. Lee, H. I., K. C. Kim, and E. H. Park. 2005. Sprout properties and lipoxygenase activity of lipoxygenase-less soybean genotypes. Korean J. Crop Sci. 50 : 112-117.
  21. Lee, J. Y. and E. O. Choe. 2003. Lipid oxidation and tocopherol contents change in full-fat soy flour during storage. Food Sci. Biotechnol. 12 : 504-507.
  22. Lee, Y. B., H. R. Park, M. J. Kim, S. H. Kim, and I. K. Hwang. 1996. Mechanism on the formation and methods of removal of beany flavor and its analytical methods. Korea Soybean Soc. 13 : 32-42.
  23. Machado, F. P. P., J. H. Queiróz, M. G. A. Oliveira, N. D. Piovesan, M. C. G. Peluzio, N. M. B. Costa, and M. A. Moreira. 2008. Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin. Food Chem. 107 : 649-655.10.1016/j.foodchem.2007.08.061
  24. Messina, M. 2016. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature. Nutrients. 8: 754.10.3390/nu812075427886135PMC5188409
  25. Min, D. B. and H. O. Lee. 1999. Flavor chemistry. Berlin: Springer. 175-187.10.1007/978-1-4615-4693-1_16
  26. Ministry of Agriculture, Food and Rural Affairs (MAFRA) (2016). 2016 Food industry raw material consumption situation survey. Sejong-si: http://library.mafra.go.kr/skyblueimage/26143. pdf
  27. Ministry of Agriculture, Food and Rural Affairs (MAFRA). Major Statistics of agriculture, forestry, livestock and foods. Sejong- si: (2017). http://library.mafra.go.kr/skyblueimage/26143.pdf
  28. Nam, K. H., M. S. Jang, D. S. Lee, H. D. Yoon, and H. Y. Park. 2011. Effect of green tea and lotus leaf boiled water extracts treatment on quality characteristics in salted mackerel during storage. Korean J. Food Preserv. 18 : 643-650.10.11002/kjfp.2011.18.5.643
  29. Okoye, J., A. Nkwocha, and A. Ogbonnaya. 2008. Production, proximate composition and consumer acceptability of biscuits from wheat/soybean flour blends. Cont. J. Food Sci. Techn. 2 : 6-13.
  30. Osho, S. M. and K. Dashiell. 1998. Expanding soybean production, processing and utilization in Africa. Ibadan: IITA. 151-156
  31. Ovando-Martínez, M., P. Osorio-Díaz, W. Whitney, L. A. Bello-Pérez, and S. Simsek. 2011. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. Food Chem. 129 : 358-365.10.1016/j.foodchem.2011.04.084
  32. Prabakaran, M., J. H. Lee, A. Ahmad, S. H. Kim, K. S. Woo, M. J. Kim, and I. M. Chung. 2018. Effect of storage time and temperature on phenolic compounds of soybean (Glycine max L.) flour. Molecules. 23 : 2269.10.3390/molecules2310271330347888
  33. Prabakaran, M., K. J. Lee, A. An, C. Kwon, S. Kim, Y. Yang, A. Ahmad, S. H. Kim, and I. M. Chung. 2018. Changes in soybean (Glycine max L.) flour fatty-acid content based on storage temperature and duration. Molecules. 23 : 2713.10.3390/molecules2310271330347888PMC6222662
  34. Priestley, D. A. and A. C. Leopold. 1979. Absence of lipid oxidation during accelerated aging of soybean seeds. Plant Physiol. 63 : 726-729.10.1104/pp.63.4.72616660801PMC542906
  35. Ribotta, P. D., S. F. Ausar, M. H. Morcillo, G. T. Pérez, D. M. Beltramo, and A. E. León. 2004. Production of gluten-free bread using soybean flour. J. Sci. Food Agric. 84 : 1969- 1974.10.1002/jsfa.1915
  36. Salariya, A. M. and F. Habib. 2003. Antioxidant activity of ginger extract in sunflower oil. J. Sci. Food Agric. 83 : 624-629.10.1002/jsfa.1318
  37. Shahidi, F. and Y. Zhong. 2010. Lipid oxidation and improving the oxidative stability. Chem. Soc. Rev. 39 : 4067-4079.10.1039/b922183m20617249
  38. Shin, D. H. and C. K. Chung. 1998. Chemical composition of the rice germ from rice milling and its oil stability during storage. Korean J. Food Sci. Technol. 30 : 241-243.
  39. Shin, D. J., W. Kim, and Y. K. Kim. 2013. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chem. 141 : 517-523.10.1016/j.foodchem.2013.03.00523768388
  40. Siracusa, V. 2012. Food packaging permeability behaviour: A report. Int. J. Polym. Sci. 2012 : 1-11.10.1155/2012/302029
  41. Smith, A. K. and J. J. Circle. 1972. Protein products as food ingredients. Westport, Connecticut: Avi Publishing Company. 339-388.
  42. Stephen, H. 1997. Soya: The health food of the next millennium. Korea Soybean Digest. 14 : 77-90.
  43. Thomas, G. 1981. The art of soybean meal and hull grinding. J. Am. Oil Chem. Soc. 58 : 194-196.10.1007/BF02582335
  44. Tompkins, C. and E. G. Perkins. 1999. The evaluation of frying oils with the p-anisidine value. J. Am. Oil Chem. Soc. 76 : 945-947.10.1007/s11746-999-0111-6
  45. Vermeiren, L., F. Devlieghere, M. V. Beest, N. D. Kruijf, and J. Debevere. 1999. Developments in the active packaging of foods. Trends Food Sci. Technol. 10 : 77-86.10.1016/S0924-2244(99)00032-1
  46. Wang, T. L., C. Domoney, C. L. Hedley, R. Casey, and M. A. Grusak. 2003. Can we improve the nutritional quality of legume seeds?. Plant Physiol. 131 : 886-891.10.1104/pp.102.01766512644641PMC1540288
  47. Yemenicioğlu, A., M. Özkan, S. Velioğlu, and B. Cemeroğlu. 1998. Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris). Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 206 : 294- 296.
  48. Yoon, S. H., E. O. Choe, C. Oh, Y. O. Song, M. Y. Jung, S. T. Hong, P. S. Chang, J. H. Lee, and H. J. Kim. 2015. Food lipids. Seoul: Soohaksa Company. 1-421.
  49. Zygoura, P., T. Moyssiadi, A. Badeka, E. Kondyli, I. Savvaidis, and G. M. Kontominas. 2004. Shelf life of whole pasteurized milk in Greece: effect of packaging material. Food Chem. 87 : 1-9.10.1016/j.foodchem.2003.10.009
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :4
  • Pages :338-359
  • Received Date :2018. 09. 28
  • Accepted Date : 2018. 12. 13