Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes

Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malays...

Full description

Bibliographic Details
Main Authors:	Hasnah Haron, Tasneem Shaari, Chan, Boon Keng
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:	http://journalarticle.ukm.my/10274/ http://journalarticle.ukm.my/10274/ http://journalarticle.ukm.my/10274/1/05%20Hasnah%20Haron.pdf

id	ukm-10274
recordtype	eprints
spelling	ukm-102742017-04-06T06:46:56Z http://journalarticle.ukm.my/10274/ Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes Hasnah Haron, Tasneem Shaari, Chan, Boon Keng Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malaysian dishes prepared using soy-based products with different cooking methods was selected as samples for this study. Daidzein and genestein contents in raw and cooked soy-based products were both quantified using high performance liquid chromatography (HPLC). The results showed that dishes containing tempe as ingredients had significantly higher (p<0.05) amount of isoflavone content, in both raw and cooked forms, as compared to those prepared from other types of soy-based products when based on dry and wet. In conclusion, the isoflavone content was significantly reduced (p<0.05) in some cooked soy-based products (tempe (TSS and ML), fu jook (ML) and firm tofu (FTC)) based on dry weight as compared with the raw ones. However, the correlations between isoflavone content with cooking methods, durations and temperatures were not significant (p>0.05) in this study. Penerbit Universiti Kebangsaan Malaysia 2016-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10274/1/05%20Hasnah%20Haron.pdf Hasnah Haron, and Tasneem Shaari, and Chan, Boon Keng (2016) Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes. Sains Malaysiana, 45 (9). pp. 1329-1335. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol45num9_2016/contentsVol45num9_2016.htm
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malaysian dishes prepared using soy-based products with different cooking methods was selected as samples for this study. Daidzein and genestein contents in raw and cooked soy-based products were both quantified using high performance liquid chromatography (HPLC). The results showed that dishes containing tempe as ingredients had significantly higher (p<0.05) amount of isoflavone content, in both raw and cooked forms, as compared to those prepared from other types of soy-based products when based on dry and wet. In conclusion, the isoflavone content was significantly reduced (p<0.05) in some cooked soy-based products (tempe (TSS and ML), fu jook (ML) and firm tofu (FTC)) based on dry weight as compared with the raw ones. However, the correlations between isoflavone content with cooking methods, durations and temperatures were not significant (p>0.05) in this study.
format	Article
author	Hasnah Haron, Tasneem Shaari, Chan, Boon Keng
spellingShingle	Hasnah Haron, Tasneem Shaari, Chan, Boon Keng Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
author_facet	Hasnah Haron, Tasneem Shaari, Chan, Boon Keng
author_sort	Hasnah Haron,
title	Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
title_short	Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
title_full	Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
title_fullStr	Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
title_full_unstemmed	Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
title_sort	effects of different cooking methods on isoflavone content in malaysian soy-based dishes
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2016
url	http://journalarticle.ukm.my/10274/ http://journalarticle.ukm.my/10274/ http://journalarticle.ukm.my/10274/1/05%20Hasnah%20Haron.pdf
first_indexed	2023-09-18T19:56:56Z
last_indexed	2023-09-18T19:56:56Z
_version_	1777406591791792128

Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes

Similar Items