Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods | Zendy

Jeong Yeon Im | Zendy; Sang-Cheon Kim | Zendy; Se-Na Kim | Zendy; Youngmin Choi | Zendy; Mi Yang | Zendy; In Hee Cho | Zendy; Haeng-Ran Kim | Zendy

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Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods

Author(s) -

Jeong Yeon Im,

Sang-Cheon Kim,

Se-Na Kim,

Youngmin Choi,

Mi Yang,

In Hee Cho,

Haeng-Ran Kim

Publication year - 2016

Publication title -

korean journal of food and cookery science

Language(s) - English

Resource type - Journals

eISSN - 2287-1780

pISSN - 2287-1772

DOI - 10.9724/kfcs.2016.32.5.567

Subject(s) - food science , methionine , amino acid , lysine , chemistry , cooking methods , tryptophan , histidine , proline , raw material , tyrosine , arginine , threonine , biochemistry , serine , organic chemistry , enzyme

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in 100±15°C of water for 4 hr), and fried (in a pan at 110±15°C for 20±5 min) soybean samples were prepared.

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