Abstract: The objectives of this st

Abstract: The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination condition. Results from the present research showed significant (p < 0.05) improvement of TPC in cooked germinated soybean milk, while both the TIA and phytic acid content were decreased significantly (p < 0.05). In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings.

結果 (繁體中文) 1:

Abstract: The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h
were investigated to determine the optimum germination condition. Results from the present research showed significant (p < 0.05) improvement of TPC in cooked germinated soybean milk, while both the TIA and phytic acid content were decreased significantly
(p < 0.05). In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced
營養價值和相當的理化性質，以傳統的豆漿。目前的方法提供了在家庭和工業環境中大豆為基礎的產品創新可行和方便的方式。

結果 (繁體中文) 2:

摘要：本研究的目的是通過將短時間發芽納入加工中，開發具有提高食品質量的豆漿，提高功能特性。72小時內從大豆中發芽的豆漿中胰蛋白酶抑制劑活性（TIA）、植酸含量和總酚類含量（TPC）的變化
研究以確定最佳發芽條件。本研究結果表明，熟發芽豆漿TPC有顯著改善（p = 0.05），TIA和植酸含量均顯著下降
（p = 0.05）。在後續對最佳發芽條件下品質屬性的評價中，用28種h發芽大豆製成的豆漿得到了增強
營養價值和可比的物理化學性質與傳統豆漿。目前的方法為家庭和工業環境中的大豆產品創新提供了一種可行和方便的方式。 ...

結果 (繁體中文) 3:

摘要：本研究的目的是開發具有改善食品品質之豆漿，並藉由將短時間發芽納入加工中來提升功能内容。72h內發芽豆奶中胰蛋白酶抑制劑活性、植酸含量和總酚含量的變化
研究了最佳發芽條件。結果表明，生豆乳中總蛋白含量顯著提高（p<0.05），TIA和植酸含量均顯著降低
（p<0.05）。在隨後對最佳發芽條件下的品質性狀進行評估時，用28h發芽的大豆製成的豆漿呈增强型
營養價值和與傳統豆奶相當的理化性質。現時的方法為家庭和工業環境中的大豆產品創新提供了一個可行和方便的途徑。