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Processing of lipoxygenase‐free soybeans and evaluation in foods
Author(s) -
King J. M.,
Chin S. M.,
Svendsen L. K.,
Reitmeier C. A.,
Johnson L. A.,
Fehr W. R.
Publication year - 2001
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/s11746-001-0268-1
Subject(s) - flavor , food science , chemistry , lipoxygenase , soy flour , soy protein , enzyme , biochemistry
Lipoxygenase‐free soybeans were processed into flour, concentrate, and isolate and compared to normal soybeans in bread, meat patties, and a beverage, respectively. Bread made with 20% normal or lipoxygenase‐free soy flour had greater ( P < 0.05) beany flavor than control yeast bread. There were no differences in beany flavor scores between soy flour types, normal and lipoxygenase‐free. Ground beef patties made with 5% acid‐washed or ethanol‐washed soy protein concentrate had greater ( P <0.05) beany flavor than control ground beef patties. Ground beef patties made with ethanol‐washed concentrate were scored lower in beany flavor than those made with acid‐washed concentrate from normal soybeans. There were no differences in beany flavor between normal and lipoxygenase‐free soy isolate in 2%‐fat or no‐fat beverages. Comminuted meat products made with lipoxygenase‐free soy proteins, especially ethanol‐washed concentrate, have potential for making soy foods with less beany flavor than foods made with normal soy.