Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu

摘要

Isoflavones present in soybean (Glycine max) have been credited with performing several health-promoting functions, such as, prevention of cardiovascular diseases, cancers, and menopausal symptoms. In this study, the effect of the processing of soybean on the total content of isoflavones (including aglycones and glucosides) and the relative concentrations of 12 isoflavone compounds during the preparation of soy beverage and tofu were investigated. The mean recoveries of isoflavones in soy beverage and tofu in relation to their initial concentration in the raw soybeans were 54 and 36/100, respectively.