Processing of lipoxygenase-free soybeans and evaluation in foods

摘要

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.