Development of sugar-soaked black soybean snack and its quality change on functional components

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of 40°brix for the first sugar soaking step and 50°brix for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with 40°brix for first sugar soaking step and 50°brix for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of 5.50±0.39%, crude protein content of 16.25±0.07%, and crude lipid content of 34.26±3.95%. The ash and carbohydrate contents of SSBSS were 0.51±0.05% and 43.48±0.01%, respectively, and the final glucose content was 10.20±0.10°brix. GABA concentration was 15.24±1.47 mg/g and the contents of daidzein, genistein, daidzin, and genistin were 695.7±6.08 μg/g, 810.6±3.9 μg/g, 755.8±39.6 μg/g, and 1640.7±390.8 μg/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were 0.16±0.01 and 2.33±0.40 mg/g, respectively.