Major practice: evaluation of the effects of heat penetration treatment on total anthocyanin content and antioxidant activity of processed black soybean (Glycine max (L.) Merr var. Tudela) milk

Date

7-2019

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Floirendo P. Flores

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Abstract

The effects of heat penetration (38 minutes at 10 psi) on total anthocyanin content (cyanidin-3-glucoside) and antioxidant activity of processed black soybean milk were investigated. Black soy milk was produced by skipping the de-hulling process. In contrast, white soy milk was produced by de-hulling the black soybeans. It was determined that the average total anthocyanin content in black soy milk decreased after heat penetration from 37.870±0.285 mg/L to 37.174±0.236 mg/L. The color was also affected by heat processing where loss of redness and browning was observed. Antioxidant capacity analyses (FRAP and DPPH assays) were conducted on thermally processed black soy milk to further evaluate the effects of heat penetration on the antioxidant function of the beverage. Both assays showed that black soy milk still has better antioxidant capacity than white soy milk. FRAP values showed that black soy milk before heating had the highest reducing power, but showed a significant decrease after heating. Scavenging activity of black soy milk showed otherwise where heat penetration did not significantly affect the antioxidant capacity even after thermal degradation of anthocyanins. It was concluded that the black soy milk does not lose its antioxidant capability entirely after heat penetration due to development of phenolic compounds when anthocyanins are thermally degraded.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2019 A127 P33

Document Type

Thesis

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