利用不同乾燥及微化處理探討大豆豆渣微粉品質差異分析

大豆豆渣（Okara）為製備豆漿之副產物，富含大量膳食纖維與多元營養成分，但水分含量高不易保存，大多以乾燥及微粉化加工處理，來延長貨架期與增加價值。本研究以高雄選10號大豆豆渣進行4, 5, 7 kV射頻乾燥（Radio frequency）、45, 55, 65℃熱風乾燥（Hot air drying）、150, 175, 200℃焙炒乾燥（Fry drying）與冷凍乾燥（Freeze drying）處理，水活性自0.96降至0.09～0.24。由結果發現乾燥大豆豆渣微觀構造以不同形態外觀特徵呈現（SEM），在不同粒徑乾燥大豆豆渣中，小於100 mesh之大豆豆渣微粉L*值顯著性增加、a*值與b*值均顯著性下降（p ＜ 0.05），冷凍乾燥大豆豆渣保水力（7.53～9.42 g/g）、保油力（3.65～4.38 g/g）較其他乾燥處理有顯著性增加。進一步探討機能性成分含量，總多酚含量以200℃焙炒乾燥處理粒徑小於100 mesh的大豆豆渣最高（98.51 ± 2.56 μg GAE eq./10 g DW）、以4 kV射頻乾燥處理粒徑大於60 mesh的大豆豆渣以含量最低（9.11 ± 2.56 μg GAE eq./10 g DW），類黃酮含量以65℃熱風乾燥處理粒徑小於100 mesh的大豆豆渣微粉含量最高（8.43 ± 0.02 mg quercetin eq/g DW.）、以5 kV射頻乾燥處理粒徑大於60 mesh的大豆豆渣微粉最低（3.66 ± 0.01 mg quercetin eq/g DW.），大豆異黃酮中金雀異黃酮（Genistein）含量以冷凍乾燥處理粒徑小於100 mesh的大豆豆渣微粉有最高含量（22.57 ± 0.04 mg/50 g）、以5 kV射頻乾燥處理粒徑大於60 mesh的大豆豆渣微粉含量最低（1.56 ± 0.61 mg/50 g），此研究可作為食品工業快速乾燥大豆豆渣及大豆豆渣微粉機能性成分加值技術之參考。

關鍵字

大豆豆渣；大豆異黃酮；射頻乾燥；焙炒乾燥；熱風乾燥；冷凍乾燥

並列摘要

Okara is a by-product of soybean milk. It is a rich source of dietary fiber and had high nutritional value. However, due to its high content of moisture, okara is highly susceptible to deteriorate. Okara often be dried and micronized to prolong its shelf life and increase its value. The aim of this study, KSS 10 okara selected from Kaohsiung were used for 4, 5, and 7 kV radio frequency drying, 45, 55, 65℃ hot air drying, and 150, 175, 200℃ fry drying. In freeze-drying treatment, water activity decreased from 0.96 to 0.09-0.24. In the results, it is found that the microstructure of dried okara presents with different appearance characteristics (SEM). The colorimetry parameters of okara flours from different drying process and different particle diameters, the L* value of okara flour with ＜100 mesh was significantly increased, and the a* and b* values were significantly decreased ( p ＜ 0.05). The water holding capacity (7.53-9.42 g/g) and oil binding capacity (3.65-4.38 g/g) shows significantly increased than other drying treatments. Moving on to describe in greater detail the content of functional components, the okara with fry drying 200℃ treatment in ＜100 mesh had the highest total polyphenol content (98.51 ± 2.56 μg GAE eq./10 g DW), and the 4 kV radio frequency okara in ＞60 mesh had the lowest content (9.11 ± 2.56 μg GAE eq./10 g DW). Besides, the okara with hot air 65℃ treatment in ＜100 mesh had the highest content flavonoid (8.43 ± 0.02 mg quercetin eq/g DW.), and with 5 kV radio frequency treatment in ＞60 mesh had the lowest content (3.66 ± 0.01 mg quercetin eq/g DW.). In the isoflavone analysis, the okara with freeze drying treatment in ＜100 mesh had the highest content of Genistein (2.57 ± 0.04 mg/50g) and the okara with 5 kV radio frequency drying treatment in ＞60 mesh had the lowest content of Genistein (1.56 ± 0.61 mg/50g). This work can be used as a reference for micronized okara as a value-added products and provide a fast-drying okara technology in the food industry.

並列關鍵字

Okara ； Isoflavones ； Radio frequency drying ； Fry drying ； Hot air drying ； Freeze drying

參考文獻

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