Daidzein and genestein contents in tempeh and selected soy products.
The total isoflavones in tempeh and selected local soy products was determined. Raw tempeh contained 26 ± 6 mg daidzein (Da) and 28 ± 11 mg genestein (Ge) while fried tempeh contained 35 ± 11 mg Da and 31 ± 11 mg Ge in 100 g (wet basis). Total isoflavone content in 100 g of raw tempeh, based on a dr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier Science Limited
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13866/ http://psasir.upm.edu.my/id/eprint/13866/1/Daidzein%20and%20genestein%20contents%20in%20tempeh%20and%20selected%20soy%20products.pdf |
| _version_ | 1848842232845565952 |
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| author | Haron, Hasnah Ismail, Amin Azlan, Azrina Shahar, Suzana Loh, Su Peng |
| author_facet | Haron, Hasnah Ismail, Amin Azlan, Azrina Shahar, Suzana Loh, Su Peng |
| author_sort | Haron, Hasnah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The total isoflavones in tempeh and selected local soy products was determined. Raw tempeh contained 26 ± 6 mg daidzein (Da) and 28 ± 11 mg genestein (Ge) while fried tempeh contained 35 ± 11 mg Da and 31 ± 11 mg Ge in 100 g (wet basis). Total isoflavone content in 100 g of raw tempeh, based on a dry weight, was 205 ± 56 mg and significantly reduced to 113 ± 41 mg in 100 g of fried tempeh. Tempeh in batter was deep-fried for 30 min which reduced 45% of the total isoflavone content compared to the raw one. Raw tempeh contained the highest total content of isoflavone among the studied local soy products. Total isoflavone content in processed soy foods like egg tofu and home made soybean drink were significantly lower than other soy products studied. |
| first_indexed | 2025-11-15T07:55:52Z |
| format | Article |
| id | upm-13866 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:55:52Z |
| publishDate | 2009 |
| publisher | Elsevier Science Limited |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-138662015-09-15T03:53:50Z http://psasir.upm.edu.my/id/eprint/13866/ Daidzein and genestein contents in tempeh and selected soy products. Haron, Hasnah Ismail, Amin Azlan, Azrina Shahar, Suzana Loh, Su Peng The total isoflavones in tempeh and selected local soy products was determined. Raw tempeh contained 26 ± 6 mg daidzein (Da) and 28 ± 11 mg genestein (Ge) while fried tempeh contained 35 ± 11 mg Da and 31 ± 11 mg Ge in 100 g (wet basis). Total isoflavone content in 100 g of raw tempeh, based on a dry weight, was 205 ± 56 mg and significantly reduced to 113 ± 41 mg in 100 g of fried tempeh. Tempeh in batter was deep-fried for 30 min which reduced 45% of the total isoflavone content compared to the raw one. Raw tempeh contained the highest total content of isoflavone among the studied local soy products. Total isoflavone content in processed soy foods like egg tofu and home made soybean drink were significantly lower than other soy products studied. Elsevier Science Limited 2009-08-15 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13866/1/Daidzein%20and%20genestein%20contents%20in%20tempeh%20and%20selected%20soy%20products.pdf Haron, Hasnah and Ismail, Amin and Azlan, Azrina and Shahar, Suzana and Loh, Su Peng (2009) Daidzein and genestein contents in tempeh and selected soy products. Food Chemistry, 115 (4). pp. 1350-1356. ISSN 0308-8146; ESSN: 1873-7072 10.1016/j.foodchem.2009.01.053 English |
| spellingShingle | Haron, Hasnah Ismail, Amin Azlan, Azrina Shahar, Suzana Loh, Su Peng Daidzein and genestein contents in tempeh and selected soy products. |
| title | Daidzein and genestein contents in tempeh and selected soy products. |
| title_full | Daidzein and genestein contents in tempeh and selected soy products. |
| title_fullStr | Daidzein and genestein contents in tempeh and selected soy products. |
| title_full_unstemmed | Daidzein and genestein contents in tempeh and selected soy products. |
| title_short | Daidzein and genestein contents in tempeh and selected soy products. |
| title_sort | daidzein and genestein contents in tempeh and selected soy products. |
| url | http://psasir.upm.edu.my/id/eprint/13866/ http://psasir.upm.edu.my/id/eprint/13866/ http://psasir.upm.edu.my/id/eprint/13866/1/Daidzein%20and%20genestein%20contents%20in%20tempeh%20and%20selected%20soy%20products.pdf |