Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.

摘要 本研究旨在探究褐大豆腌制品的理化品质随抗坏血酸（ascorbic acid）浓度与浸渍时间（maceration time）的变化规律，并对最优配方腌制品的化学成分、微生物安全性（microbiological hazard）及感官接受度进行评价，同时验证其工艺、营养、功能与感官可行性。结果显示，大豆籽粒硬度介于8.6~23N之间，且受浸渍时间的影响显著。抗坏血酸浓度对抗氧化活性（范围为4.3~183.8 mg·100g⁻¹）与总酚类物质含量（范围为176.4~466.2 mg·100g⁻¹）均存在显著影响。最优褐大豆腌制品的制备条件为浸渍23 min、抗坏血酸浓度0.15 g·100g⁻¹。该产品具备较高的营养价值与必需氨基酸含量，不含胰蛋白酶抑制剂（trypsin inhibitor），无微生物安全风险，同时拥有良好的感官接受度。综上，褐大豆腌制品具备工艺可行性，值得推广食用。