Oligosaccharide Content and in vitro Protein Digestibility of Twenty Commercial Soy-Based Powder Drinks in Indonesia

D.N. Faridah; N. Andarwulan; E.P. Purnomo; L. Saifatah; S.K. Kurniawan

doi:10.14233/ajchem.2014.17595

Issue

Vol. 26 No. 22 (2014): Vol 26 Issue 22

Issue Published : November 6, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Oligosaccharide Content and in vitro Protein Digestibility of Twenty Commercial Soy-Based Powder Drinks in Indonesia

https://doi.org/10.14233/ajchem.2014.17595

D.N. Faridah

Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University, Bogor, Jawa Barat 16680, Indonesia ; Department of Food Science and Technology, Bogor Agricultural University, Bogor, Jawa Barat 16680, Indonesia

N. Andarwulan

E.P. Purnomo

L. Saifatah

Department of Food Science and Technology, Bogor Agricultural University, Bogor, Jawa Barat 16680, Indonesia

S.K. Kurniawan

Department of Food Science and Technology, Bogor Agricultural University, Bogor, Jawa Barat 16680, Indonesia

Corresponding Author(s) : D.N. Faridah

didah_nf17@yahoo.com

Asian Journal of Chemistry, Vol. 26 No. 22 (2014): Vol 26 Issue 22
Article Published : November 6, 2014

Abstract

This study aims to analyze the oligosaccharide content and in vitro protein digestibility in twenty commercial soy-based powder drinks. Twenty commercial products were sampled and grouped by consumer ages; 0-1 year, 1-3 years and older than 3 years old (ordinary and special consumers). The oligosaccharides were analyzed by means of HPLC. The result showed stachyose and raffinose were found in the soy-based powder drink of grouped age of older than 3 years old, but were not detected in those for 1-3 years old and 0-1 year old consumers. The lowest in vitro protein digestibility were found in the samples for grouped age of more than 3 years old consumer. Samples which are enriched with dairy protein had lower protein content, but their protein digestibility and protein solubility were higher than those of samples which were added with soybean as protein source.

Keywords

Soy-based powder drinks Oligosaccharides Protein digestibility Raffinose Stachyose

Faridah, D., Andarwulan, N., Purnomo, E., Saifatah, L., & Kurniawan, S. (2014). Oligosaccharide Content and in vitro Protein Digestibility of Twenty Commercial Soy-Based Powder Drinks in Indonesia. Asian Journal of Chemistry, 26(22), 7687–7692. https://doi.org/10.14233/ajchem.2014.17595

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References

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T.M. Kan and W.F. Shipe, J. Food Sci., 49, 794 (1984);
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G.N. Bookwalter, A.W. Kirleis and E.T. Meritz, J. Food Sci., 52, 1577 (1987); doi:10.1111/j.1365-2621.1987.tb05882.x.
I.E. Liener, J. Food Sci., 41, 1076 (1976); doi:10.1111/j.1365-2621.1976.tb14391.x.
K. Ikeda, Y. Matsuda, A. Katsumaru, M. Teranishi, T. Yamamoto and M. Kishida, Cereal Chem., 72, 401 (1995).
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References

O.G. Bentley, In Proceeding of Conference for Scientist of Africa, the Middle East and South Asia, INTSOY Series No. 6, pp. 2-6 (1975).

B. Hernández-Ledesma, C.-C. Hsieh and B.O. de Lumen, Food Chem., 115, 574 (2009); doi:10.1016/j.foodchem.2008.12.054.

D.C. Heiner, J.P. Wilson and M.E. Lahey, JAMA, 189, 563 (1964); doi:10.1001/jama.1964.03070070035009.

H. Tomomatsu, Food Technol., 48, 61 (1994).

B. Pool-Zobel, J. Van Loo, I. Rowland and M.B. Roberfroid, Br. J. Nutr., 87(S2), 273 (2002); doi:10.1079/BJN/2002548.

A. Nzeusseu, D. Dienst, V. Haufroid, G. Depresseux, J.P. Devogelaer and D.H. Manicourt, Bone, 38, 394 (2006); doi:10.1016/j.bone.2005.09.006.

M.D. Tenorio, I. Espinosa-Martos, G. Préstamo and P. Rupérez, Eur. J. Nutr., 49, 155 (2010); doi:10.1007/s00394-009-0060-8.

Q.S. Wang, L.Q. Ke, D.M. Yang, B.L. Bao, J.M. Jiang and T.J. Ying, Asia Pac. J. Clin. Nutr., 16(S1), 89 (2007).

Association of Official Analytical Chemistry (AOAC), Official Method of Analysis, Washington DC, (1995).

H.W. Hsu, D.L. Vavak, L.D. Satterlee and G.A. Miller, J. Food Sci., 42, 1269 (1977); doi:10.1111/j.1365-2621.1977.tb14476.x.

D.F. Apata, Afr. J. Biotechnol., 7, 2940 (2008); doi:10.5897/AJB08.317.

J.E. van Eys, A. Offner and A. Bach, Manual of Quality Analyses for Soybean Products, American Soybean Association, Brussel, Belgium (2004).

I.S. Middelbos and G.C. Fahey, in eds: L.A. Johnson, P.J. White and dan R. Galloway, Soybean Carbohydrates, In: Soybean Chemistry, Production, Processing and Utilization. AOCS Press, Urbana, USA (2008).

I.H. Han and B.K. Baik, Cereal Chem., 83, 428 (2006); doi:10.1094/CC-83-0428.

I. Espinosa-Martos and P. Rupérez, Nutr. Hosp., 21, 92 (2006).

N.R. Reddy and D.K. Salunkhe, Cereal Chem., 57, 356 (1980).

I. Oduro, W.O. Ellis, V.D. Abodakpi and S.E. Eleblu, Nigerian Food J., 25, 88 (2007); doi:10.4314/nifoj.v25i2.50844.

K. Parker, M. Salas and V.C. Nwosu, Biotechnol. Mol. Biol. Rev., 5, 71 (2010).

I.G. Sat and F. Keles, Pakistan J. Nutr., 1, 206 (2002); doi:10.3923/pjn.2002.206.208.

L. Wang, J. Patindol and Y.J. Wang, In proceedings of American Association of Cereal Chemists Annual Meeting, Orlando, Florida, USA, (2005).

J.G. Endres, Soy Protein Products, Characteristics, Nutritional, Aspects, and Utilization, AOAC Press, Champaign, Illinois (2001).

T.M. Kan and W.F. Shipe, J. Food Sci., 49, 794 (1984);

doi:10.1111/j.1365-2621.1984.tb13213.x.

G.N. Bookwalter, A.W. Kirleis and E.T. Meritz, J. Food Sci., 52, 1577 (1987); doi:10.1111/j.1365-2621.1987.tb05882.x.

I.E. Liener, J. Food Sci., 41, 1076 (1976); doi:10.1111/j.1365-2621.1976.tb14391.x.

K. Ikeda, Y. Matsuda, A. Katsumaru, M. Teranishi, T. Yamamoto and M. Kishida, Cereal Chem., 72, 401 (1995).

K.C. Chang and R.L. Harrold, J. Food Sci., 53, 783 (1988);

doi:10.1111/j.1365-2621.1988.tb08955.x.

A. Pereyragonzales, B.M. Gabriela, S. Laura and M.S.V. Malec, Int. Dairy J., 13, 95 (2003); doi:10.1016/S0958-6946(02)00173-5.

World Health Organization (WHO), Energy and Protein Requirements, WHO Technical Report Series No. 522, Geneva, Switzerland, p. 74 (1973).

O.N. Fennema, Food Chemistry, Marcel Dekker Inc, New York, edn. 3 (1996).

K. Alvani, X. Qi and R. Tester, Carbohydr. Polym., 78, 997 (2009); doi:10.1016/j.carbpol.2009.06.021.

Issue

Vol. 26 No. 22 (2014): Vol 26 Issue 22

Oligosaccharide Content and in vitro Protein Digestibility of Twenty Commercial Soy-Based Powder Drinks in Indonesia

Corresponding Author(s) : D.N. Faridah

Abstract

Keywords

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