Flavor and composition of soymilk as influenced by ethanolic soaking, heating and pH control

Ashraf, Hae-Ran Lee

doi:10.31274/rtd-180813-5448

Cited by 3 publications

(4 citation statements)

References 59 publications

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“…A common method for soybean processing involves soaking the soybeans overnight prior to milk extraction (Hosken, 1999;Niyibituronsa et al, 2014;Nyagaya, 2008). To reduce the odor and increase acceptability of soymilk, a number of treatments or combinations of treatments have been developed for inactivation of lipoxygenase, involving heating and modification of pH (Ashraf, 1979;Kale, Pandhare, Satwase, & Goswami, 2012;Krishnan & Darly-Kindelspire, 2013;Yan, Huan, Xin, Liang, & Shu, 2011). However, the effect of these treatments on nutrient extraction into the soymilk, and the response of different soybean varieties to nutrient extraction by these methods are not well established.…”

Section: Introductionmentioning

confidence: 99%

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Niyibituronsa

Onyango

Gaidashova

et al. 2018

Food Science & Nutrition

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Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been reported to reduce the objectionable flavor. However, the effects of such treatments on the nutritional value and isoflavone content of soymilk, and the responses of different soybean varieties to nutrient extraction by these methods is not well studied. The aim of this study was to determine the effect of three processing methods on protein, fat, minerals, and isoflavone content in soymilk from six soybean varieties grown in Rwanda (Peka‐6, SB 24, Sc. Sequel, Sc, Squire, and a local variety) to find the best variety and processing method. The first method (M1) involved soaking soybeans in water for 12 hr prior to milk extraction, M2 involved blanching in NaHCO3 prior to extraction and M3 involved soaking in NaHCO3 solution for 16 hr and subsequent cooking prior to extraction. M1 resulted in significantly higher nutrient and isoflavone extraction than M2 and M3. Thus, M1 extracted more nutrients and can be recommended for soymilk production. However, where consumers prefer soymilk obtained by M2 or M3, Sc Squire and the local variety may be recommended. Sc. Squire has another advantage of higher isoflavone content than the other varieties. Further comprehensive studies on the sensory acceptability of products made from different varieties by different methods among different consumer categories will be necessary.

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Section: Introductionmentioning

confidence: 99%

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Niyibituronsa

Onyango

Gaidashova

et al. 2018

Food Science & Nutrition

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“…Instrumental volatile analysis reveals that the beany or grassy off-flavors comprised the greater amounts of hexanal, 1-hexanol, trans-2-nonenal, 1-octen-3-ol, trans-2, trans-4-decadienal and dimethyl trisulfide (Cadwallader, 2004). Several studies have investigated improving soymilk flavor by using heat treatments, soaking with ethyl alcohol (Ashraf, 1980), adding ingredients (Chien and Snyder, 1983), adjusting pH (Rehman et al, 2007a) and adding cyclodextrin (Suratma et al, 2004). However, these methods might affect the acceptable quality of the foods and increase production cost.…”

Section: Introductionmentioning

confidence: 99%

Improving the Flavor of Soy Ice Cream by Adding Lemongrass or Pandan Leaf Extracts

Natisri¹,

Mahattanatawee²,

Thaiudom³

2014

CMUJNS

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Lemongrass or pandan leaf extracts were used separately to improve the flavor of soy ice cream. Lemongrass or pandan leaf extracts with water in concentrations of 10:100, 15:100, and 20:100 w/w were examined using sensory evaluation for the best flavor acceptance. The best ratio was selected to spray dry using maltodextrin as the drying medium at various concentrations (2, 4, 6, 8 and 10% w/w). A ranking preference test was used to determine the flavor of the soy ice cream. Threshold testing was used to determine the sensorial quality of soy isolate protein mixed with both herb extracts, and soy ice cream mixed with both herb extracts. The flavor compound was analyzed by using headspace, solid-phase microextraction, gas chromatography, mass spectrophotometry (HS-SPME-GC-MS). The best concentration of fresh lemongrass or pandan leaf extracts for improving the sensorial flavor of soy ice cream was 10:100 (w/w). The optimum quantity of maltodextrin for spray drying was 2% (w/w). The threshold values of fresh and powdered lemongrass extracts that could mask the beany flavor in soy protein isolate solution and soy ice cream were lower than those of fresh and powdered pandan leaf extracts. The beany flavor in soy protein isolate solution and soy ice cream was mainly composed of hexanal, pentanal, benzaldehyde, 2-pentyl-furan and 1-octen-3-ol. The flavor compounds in pandan leaf extract were 2-acetyl-1-pyroline and 3-methyl-2(5H)-furanone, while those of lemongrass extract were β-myrcene, α-pinene, 3-carene, neral, geranial and geraniol. From the results of HS-SPME-GC-MS, the beany flavor was masked by these extracts. This indicated that lemongrass and pandan leaf extracts could mask the beany flavor and improve the sensorial quality of soy ice cream.

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“…Lipoxygenase activity, besides being/ associated with painty flavors (Snyder, 1973), has also been associated with green-beany (M:lttiCk and Ha.nd, 1969) and rancid flavors (Wilkens et al, 1967). Painti~ss was chosen in our stooy as a suitable descriptive term because it has been stroogly associated with lipoxygenase activity (Ashraf, 1979). ~ariety and process differences are not statistically significant.…”

Section: S9mentioning

confidence: 99%

“…It may also be an active process Where the hot-grim method is proIroting the prcxlucticn of different flavors. Ashraf (1979) has suggested that the appearance of new flavors with the use of the hot-grim rethod is merely a masking Iilenanena. Kinsella and D:uradaran (1980) have imica.ted, ha...ever, that the heat inactivatien of lipoxygenase can also cause protein denaturatien and generate a cooked or toasted flavor.…”

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confidence: 99%

Influence of soybean variety and method of processing on tofu manufacturing, quality and consumer acceptability

Johnson

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meat ccnsUIrq?tioo, ~ would be able to export nore grain. Unfortunately, the United States aid to starving people is based not only on need, but also 00 the political nature of the country in questicn am on the ecorx:>mic health of the United States. '!herefore in reality, the United States uses its surplus fcod as a tool to further United States interests. Also, numerous studies have shown that the exporting of grain to third-world countries has actually dooe nore harm than gcod.'!hird-World comtries have becolre over-dependent on United States aid, am in respcnse have neglected their CM11 agricultural welfare. As a result, developing nations are extremely vulnerable to world economic fluctuatioos and the agricultural productivity of grain-exporting countries.Wlat then is the solutioo to the problem of world hunger?Sterling Wortman (1976), a former vice-president of the Fockerfeller Fouriiatioo, states that, "'!he increased production of basic fcod crops 00 all farms everyWhere has at last been accepted as the primary solutioo to the \\Orld fcod problem. II H:M does the United States fit into this overall ooluticn? . In Olapter 1 of ''World Focrl am futrition Study" prepared by the N:iticnal Research Council (1977), it was concluded that the t.hited States could ccntrirute by " ••• helping to build research capabilities in the third-world countries and by orienting u.S. researCh activities more towards glObal concerns about hunger and rralnutriticn. II '!he United States is the leading producer of soybeans, ccntributing more than 65 percent of the total world supply. Ironically,

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Flavor and composition of soymilk as influenced by ethanolic soaking, heating and pH control

Cited by 3 publications

References 59 publications

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Improving the Flavor of Soy Ice Cream by Adding Lemongrass or Pandan Leaf Extracts

Influence of soybean variety and method of processing on tofu manufacturing, quality and consumer acceptability

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