| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === The global population is getting older. In recent years, nutritional supplements are quite a flourish on the market. The use of ready-to-eat liquid nutritional supplements is increasing, because the aging society of senior citizens and disease factors caused by swallowing dysfunction. In this study, black soybeans were used to replace the purified soybean protein as a source of protein for nutritional supplement drinks. The effect of formulation on the quality of nutritional supplement drinks containing black soybeans as the protein source was evaluated. In accordance with the TFDA announcement Dietary Reference Intakes (DRIs) seven different formulations were selected. The effect of formulation on the quality of solubility, swelling power, water holding capability and oil holding capability of the drink samples were examined, as well as the changes of viscosity, color and sedimentation index. Effect of commercial sterilization on the total phenolic and total anthocyanin content and the quality of the drink samples was also determined. The resulted solubility, water holding capability and oil holding capability of the drinks with soybean protein groups were significantly higher (p＜0.05) than those of the drinks containing black soybean groups. The water holding capability of soybean protein groups were better than oil holding capability, but the black soybean groups were opposite. When compared the results at 4℃, 25℃ and 85 ℃, all drinks had the highest solubility at 85℃. The soybean protein groups showed the lowest swelling power at 85℃, but the black soybean groups had the highest swelling power at 85℃. The viscosity of the soybean protein groups decreased after sterilization, and the viscosity of the black soybean groups showed an increasing trend after sterilization. As for the color properties, the L* value of the soybean protein groups decreased after the sterilization treatment, and there were no significant differences in the black bean groups (p> 0.05). After sterilization, a* and b* values increased in all the drink samples. The sedimentation indexes of the black soybean groups were significantly higher than those of the soybean protein groups. The stabilities of the soybean protein groups were also better than those of the black soybean groups. Effects of total phenolics contents and total anthocyanin contents in black soybean groups were analyzed. The total anthocyanin contents in the black soybean groups were significantly reduced (p＜0.05) after sterilization, and the total phenol values were significantly increased (p＜0.05). Conclusively, results of the present study indicated that sterilization process could effectively damage the cell wall structure of black soybeans to improve the release of functional compounds such as phenolic compounds, thus it enhanced the total phenolic content in the formulated black soybean-containing nutritional supplement drinks. The sterilization process also increased the viscosity of the drink products to improve the swallowing properties. The results of this study can provide follow-up researchers to assess changes in physiological functions in animal models. The development of more appropriate liquid nutritional supplements can benefit the aging society of silver-haired groups.
Keywords: black soybean, nutritional supplement drink, formulation, antioxidants
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