由已發芽與未發芽黃豆所調製之豆漿在主要成份上之變化

Effect of Germination of Soybean on the Changes of Nutritive Value of Soybean Milk

賴愛姬(Ai-Chi Lai)

《中華民國營養學會雜誌》 1卷1期 (1976/03) Pp. 21-25

https://doi.org/10.6691/JCNS.197603_1(1).0003

摘要

分析比較黃豆發芽前與發芽後所調製之豆漿，在蛋白質、脂肪、維生素C等營養成份以及胰蛋白酶阻礙因素(Trypsin inhibitor)的含量有無變化為本研究之主要目的，同時並進一步對普通豆漿和發芽豆漿的風味和食用感覺做了品嚐試驗。發芽第二日所調製成的豆漿與普通豆漿在營養成份和風味上似無大差異。但維生素C一項營養成份反有增加，而胰蛋白酶阻礙因素則有減少的傾向。

並列摘要

On the basis of protein, lipid, ascorbic acid and trypsin inhibitor contents, it was found that most of the nutritients of soybean milk unaffected made from soybean after 2-day germination, while ascorbic acid content increased significantly, and trypsin inhibitor activity decreased. Panel test discovered no difference on texture, color and flavor between germinated soybean milk and conventional soybean milk.