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Relationship between Palatability and Physicochemical Properties of Black Soybean KCI 등재
In Korea, 18 soybean cultivars have been recommended for food source that cooked with rice, however, the appropriate selection criteria are still unestablished in soybean breeding program. Since consumers prefer higher quality products, it is need to establish selection criteria of palatability. This study was investigated the relationship between palatability and physicochemical properties of black soybean. We conducted sensory evaluation and analyzed physicochemical properties with 4 cultivars and 12 germplasms. In the results, the crude fat content varied from 13.1 to 18.6%. The content of crude fiber was 4.0～5.0%. The saturated and unsaturated fatty acid contents were 12.09～16.47% and 83.53～87.91%. Beany flavor(0.76***), nutty flavor(0.89***), sweetness(0.83***) and chewiness(0.72**) were highly positively correlated with overall preference. The crude fiber contents had negative correlation with nutty flavor(-0.61*) and overall preference(-0.62*). The highest palatability was observed in Cheongjakong which had low fiber content and good appearance, chewiness and taste. The result suggest that fiber content is good selection factor in breeding program of soybean for cooking with rice.
