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Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF‐FLAVORS DURING GRINDING OF RAW LEGUME SEEDS
Author(s) -
KON SAMUEL,
WAGNER JOSEPH R.,
GUADAGNI D. G.,
HORVAT R. J.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00925.x
Subject(s) - legume , flavor , slurry , chemistry , food science , extraction (chemistry) , grinding , raw material , chromatography , agronomy , biology , environmental science , metallurgy , materials science , organic chemistry , environmental engineering
SUMMARY— Grinding dry California Small White beans or Lee soybeans under acid conditions inhibited lipoxidase in the seeds and resulted in bland legume slurries and “milks.” Sensory evaluation and gas chromatography were used to determine the effect of processing method on flavor. Off‐flavor development was suppressed at pH 3.85 and below; acidification to about pH 2.0 was necessary to obtain maximum protein extraction in the preparation of legume “milk.” Acceptable bland products were obtained from the slurries by neutralization after heating.