Premium
EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY
Author(s) -
URBANSKI G. E.,
WEI L. S.,
NELSON A. I.
Publication year - 1980
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.1365-2621.1980.tb02577.x
Subject(s) - food science , chemistry , fatty acid , trypsin inhibitor , trypsin , biochemistry , enzyme
In order to study the whole bean quality and storage stability of free‐zedamaged soybeans, immature soybeans were frozen in their pods at ‐5.5°C for 6 hr. When compared to undamaged soybeans, freeze‐damaged soybeans were found to have similar oil and protein contents and trypsin inhibitor activities, but lower lipoxygenase activity and greener oil color. The oil from freeze‐damaged soybeans averaged 0.26% free fatty acid and increased to 1.63% during 14 months of whole bean storage; oil from undamaged soybeans averaged only 0.14% and increased to 0.48% during storage. Sensory evaluation of cooked soybeans showed that freeze damage increased off‐flavors and resulted in poorer color.