Characterization of Isoflavone Profiles in Soy Cookies Using beta-Glucosidase-containing Almond Powder

摘要

Distribution of isoflavones and p-glucosidase activity were monitored to increase the aglycone contents in soy cookies. Soy cookies were prepared with a combination of 50, 75, and 100% (w/w) soy flour, 0 to 3% (w/w) almond powder, and 0 to 40 min dough incubation time. (3-Glucosidase activity from almond and soy flour was 84.4 and 5.4 times higher than that of wheat flour, respectively. Dough incubation time of 20 min had higher beta-glucosidase activity than 0 and 40 min in dough. Compared to soy flour, aglycones, 6"-0-beta-glucosides, and 6"-O-acetyl-beta-glucosides increased and 6"-O-malonyl-beta-glucosides decreased significantly in soy cookies (p < 0.05). As dough incubation time increased, relative ratio of aglycones including daidzein and genistein in soy cookies increased significantly (p < 0.05). Dough incubation time seemed to play more important role in increasing aglycone contents than almond addition in soy cookies.