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Germination of soybeans and its modifying effects on the quality of full‐fat soy flour
Author(s) -
Suberbie F.,
Mendizábal D.,
Mendizábal C.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582334
Subject(s) - odor , flavor , germination , food science , soy flour , chemistry , trypsin inhibitor , lipoxygenase , trypsin , agronomy , biology , biochemistry , enzyme , organic chemistry
Usually, full‐fat soy flour has some disadvantages in flavor, odor and stability. A soybean germination process was developed to improve the quality of full‐fat soy flour. Advantages of the process were evaluated determining protein dispersibility index (PDI), trypsin inhibitor (TI) and lipoxygenase activities, milling capacity, odor and flavor score during the different stages of the process. In the final stages of the process, a marked decrease in lipoxygenase and TI activities were observed. The PDI increased with germination time in unheated soybeans. Odor and flavor scores improved substantially. Milling capacity dropped as germination time was increased.