가열처리 대두 두유의 기능성 변화와 이를 이용한 대두요거트 제조 특성

Abstract

To identify optimal processing conditions for enhancing the functional and manufacturing properties of plant-based alternative milk and yogurt, changes in the functional components of soy milk prepared using soybeans (Glycine max) subjected to various heat treatment methods were investigated. By systematically analyzing the effects of these treatments on antioxidant compounds and fermentation efficiency, this study aimed to provide a scientific basis for the development of high-functional plant-based fermented beverages. The samples were divided into four groups: untreated, high-temperature dry-roasted, stepwise temperature-controlled dry-roasted, and wet heat-treated. Soy milk and yogurt produced from each group were evaluated for antioxidant activity (DPPH, ABTS), total polyphenol and flavonoid content, pH changes, titratable acidity, and viable lactic acid bacteria count. As a result, dry-heat-treated groups exhibited higher antioxidant activity in both soy milk and yogurt compared to the wet-heat-treated group. This enhancement is attributed to the effective disruption of the soybean cell wall structure by dry heat, which facilitated the release of antioxidant compounds and created a more favorable substrate environment for lactic acid bacteria fermentation. Notably, soy milk prepared from stepwise temperature-controlled dry-roasted soybeans demonstrated superior functionality compared to that from high-temperature dry-roasted soybeans. These findings suggest that dry heat treatment, especially with stepwise temperature control, can be a more effective approach than conventional wet heat treatment for producing high-functional plant-based fermented beverages and offer valuable insights for future product development and functional food research.