Abstract: Black soybean has drawn the attention of researchers and consumers because of health issues. The reason is the presence of the well-known antioxidants compounds called anthocyanins, besides isoflavones. However, further technical and scientific information are needed about the characteristics and possibilities of utilization of black soybean to produce some of the most consumed soy foods in the West, such as soymilk and soy beverages. In the present work, five methods of obtaining soymilk from black soybeans were evaluated by checking the profile and total anthocyanins content in the final product.............
KeyWords: Black soymilk, processing, anthocyanins
[1]. B. Xu, and S. K. Chang, Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. J Agric Food Chem, 56(18), 2008a, 8365-8373.
[2]. T. J. Ha, J. H. Lee, S.-O. Shin, S.-H. Shin, S.-I. Han, H.-T. Kim, J.-M. Ko, M.-H. Lee, and K.-Y. Park, Changes in anthocyanin and isoflavone concentrations in black seed-coated soybean at different planting locations. Journal of Crop Science and Biotechnology, 12(2), 2009, 79-86.
[3]. Y. Kanamoto, Y. Yamashita, F. Nanba, T. Yoshida, T. Tsuda, I. Fukuda, S. Nakamura-Tsuruta, and H. Ashida, A black soybean seed coat extract prevents obesity and glucose intolerance by up-regulating uncoupling proteins and down-regulating inflammatory cytokines in high-fat diet-fed mice. J Agric Food Chem, 59(16), 2011, 8985-8993.
[4]. K. Kim, K.-M. Lim, C.-W. Kim, H.-J. Shin, D.-B. Seo, S.-J. Lee, J.-Y. Noh, O.-N. Bae, S. Shin, and J.-H. Chung, Black soybean extract can attenuate thrombosis through inhibition of collagen-induced platelet activation. The Journal of Nutritional Biochemistry, 22(10), 2011, 964-970.