Sugars and Other Components of Kinako or Parched Full-Fat Soybean Flour

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Other Title
  • きなこの成分, とくに糖類
  • キ ナ コノ セイブン , トクニ トウルイ

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Description

Raw soybean flour (A) was processed to kinako (B) or parched full-fat soybean flour, by heating at about 140° for 6min. (I) or at about 160° for 4.5min, (II). A and B contained about 10 and 6% moisture, respectively. They contained nearly the same amounts of crude fat and total nitrogen, when compared on moisture-free basis. However, the water-soluble nitrogen: total nitrogen ratio was remarkably decreased from about 78% for A to about 8% for B. This may be nutritionally desirable. The amount of reducing sugars (fructose and glucose) in B was twice as much as in A. The amounts of oligosaccharides were not much changed. Raffinose decreased by I and verbascose decreased by II (cf. Table 2).

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 20 (3), 174-176, 1967

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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