Effects of Adding the Eluate and Paste of Boiled Black Soybeans and Konnyaku Sol on the Quality of Black Soybean Jelly

Abstract

  The effects of adding the eluate and paste of boiled black soybeans and konnyaku sol on the quality of black soybean jelly were studied to evaluate the potential use of the eluate and paste as a food ingredient.
Compared to the control jelly (the eluate of black soybean jelly, Sample A), the jelly with up to 30% of the eluate replaced by the paste of boiled black soybeans (Sample D) had a light brown hue, harder physical property, lower syneresis, and more preferred flavor, taste and overall rating.
  The 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total polyphenol contents of Sample D were higher than those of Sample S (free of additives). The further addition of the konnyaku sol at 5% to Sample A-3 and Sample B-3 (In Sample B, with 10% of the eluate in Sample A replaced by the paste) made it harder in texture and lower in syneresis. The addition of the paste from boiled black soybeans or konnyaku sol was thus shown to improve the quality of the black soybean jelly.