Sains Malaysiana 45(9)(2016): 1329–1335

Effects of Different Cooking Methods on Isoflavone Content in Malaysian Soy-Based Dishes

(Kesan Pelbagai Kaedah Memasak terhadap Kandungan Isoflavon dalam Hidangan Berasaskan Soya di Malaysia)

HASNAH HARON*, TASNEEM SHAARI & CHAN BOON KENG

Nutritional Sciences Programme, School of Healthcare Sciences, Faculty of Health Sciences

Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur,

Federal Territory, Malaysia

Diserahkan: 8 Disember 2015/Diterima: 27 April 2016

ABSTRACT

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.

Keywords: Cooking; effect; isoflavone; soy-based products; tempe

ABSTRAK

Produk berasaskan soya merupakan bahan mentah yang sering digunakan dalam penyediaan masakan Asia. Produk berasaskan soya adalah sumber yang sangat baik bagi isoflavon. Kajian ini dijalankan untuk melihat kesan pelbagai kaedah memasak pada kandungan isoflavon dalam produk berasaskan soya. Sebanyak lapan hidangan Malaysia disediakan dengan produk berasaskan soya menggunakan kaedah memasak yang berbeza telah dipilih sebagai sampel kajian. Kandungan daidzein dan genestein dalam produk berasaskan soya ditentukan dengan menggunakan kromatografi cecair berprestasi tinggi (HPLC). Hasil kajian menunjukkan hidangan yang mengandungi tempe sebagai bahan mentah mempunyai kandungan isoflavon yang lebih tinggi secara signifikans (p<0.05) dalam kedua-dua keadaan mentah dan masak, berbanding dengan hidangan yang disediakan daripada produk berasaskan soya yang lain berdasarkan berat kering dan basah. Kesimpulannya, kandungan isoflavon telah berkurangan dengan ketara (p<0.05) dalam beberapa produk berasaskan soya (tempe (TSS dan ML), fucuk (ML) dan tauhu keras (FTC)) yang dimasak berdasarkan berat kering berbanding dengan yang mentah. Walau bagaimanapun, hubung kait antara kandungan isoflavon dengan kaedah, masa dan suhu memasak adalah tidak signifikan (p>0.05).

Kata kunci: Isoflavon; kesan; memasak; produk berasaskan soya; tempe

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*Pengarang untuk surat-menyurat; email: hasnaharon@ukm.edu.my