Effect of Roasting on Bioactive Compounds of Germinated Soybean
This research investigated the effect of roasting on the bioactive compounds of germinated soybean. Content of genistein, daidzein and total phenolics was measured and antioxidant activity estimated. The soybean samples were soaked for 4 hours, then germinated for 19 hours and roasted at 200°C for...
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| Format: | Article |
| Language: | Thai |
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Mahasarakham University
2020-08-01
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| Series: | Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham |
| Subjects: | |
| Online Access: | http://journal.msu.ac.th/upload/articles/article2654_90632.pdf |
| _version_ | 1818533409347076096 |
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| author | Chaiyong Taechapairoj |
| author_facet | Chaiyong Taechapairoj |
| author_sort | Chaiyong Taechapairoj |
| collection | DOAJ |
| description | This research investigated the effect of roasting on the bioactive compounds of germinated soybean. Content of
genistein, daidzein and total phenolics was measured and antioxidant activity estimated. The soybean samples were
soaked for 4 hours, then germinated for 19 hours and roasted at 200°C for 6, 7 or 8 minutes. Roasting temperature
and air flow rate were constant throughout the experiment. The results demonstrated the genistein, daidzein and total
phenolic content and antioxidant activity were not affected by different drying times, but they were increased when
compared with raw soybean. |
| first_indexed | 2024-12-11T17:58:19Z |
| format | Article |
| id | doaj.art-958ac63cd35a42b7824d496cea0ac6b2 |
| institution | Directory Open Access Journal |
| issn | 1686-9664 |
| language | Thai |
| last_indexed | 2024-12-11T17:58:19Z |
| publishDate | 2020-08-01 |
| publisher | Mahasarakham University |
| record_format | Article |
| series | Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham |
| spelling | doaj.art-958ac63cd35a42b7824d496cea0ac6b22022-12-22T00:55:59ZthaMahasarakham UniversityWarasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham1686-96642020-08-01394368373Effect of Roasting on Bioactive Compounds of Germinated SoybeanChaiyong Taechapairoj0 Assistant professor, Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon PathomThis research investigated the effect of roasting on the bioactive compounds of germinated soybean. Content of genistein, daidzein and total phenolics was measured and antioxidant activity estimated. The soybean samples were soaked for 4 hours, then germinated for 19 hours and roasted at 200°C for 6, 7 or 8 minutes. Roasting temperature and air flow rate were constant throughout the experiment. The results demonstrated the genistein, daidzein and total phenolic content and antioxidant activity were not affected by different drying times, but they were increased when compared with raw soybean.http://journal.msu.ac.th/upload/articles/article2654_90632.pdfroastinggerminated soybeangenisteindaidzeinantioxidant |
| spellingShingle | Chaiyong Taechapairoj Effect of Roasting on Bioactive Compounds of Germinated Soybean Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham roasting germinated soybean genistein daidzein antioxidant |
| title | Effect of Roasting on Bioactive Compounds of Germinated Soybean |
| title_full | Effect of Roasting on Bioactive Compounds of Germinated Soybean |
| title_fullStr | Effect of Roasting on Bioactive Compounds of Germinated Soybean |
| title_full_unstemmed | Effect of Roasting on Bioactive Compounds of Germinated Soybean |
| title_short | Effect of Roasting on Bioactive Compounds of Germinated Soybean |
| title_sort | effect of roasting on bioactive compounds of germinated soybean |
| topic | roasting germinated soybean genistein daidzein antioxidant |
| url | http://journal.msu.ac.th/upload/articles/article2654_90632.pdf |
| work_keys_str_mv | AT chaiyongtaechapairoj effectofroastingonbioactivecompoundsofgerminatedsoybean |