Effect of equilibrium oil extraction on the chemical composition and sensory quality of soy flour and concentrates |
| |
Authors: | P K Clark A Proctor |
| |
Affiliation: | (1) Department of Food Science, University of Arkansas, 72703 Fayetteville, Arkansas;(2) Department of Food Science, University of Arkansas, 272 Young Ave., 72703 Fayetteville, AR |
| |
Abstract: | Previous studies have shown that ambient-temperature equilibrium, hexane extraction of soy flour yielded the same amount of
oil as was extracted from soy flakes by conventional high-temperature processing. The oil obtained at ambient temperatures
contained less phospholipid than commercial crude oils obtained by traditional processing. In this study, chemical composition,
flavor and odor of soy flour obtained after oil extraction by the equilibrium procedure were evaluated before and after toasting.
Results were compared with those obtained for commercial untoasted food-grade soy flakes. Chemical and sensory analyses were
performed on soy protein concentrates (SPC) prepared from defatted flour, defatted toasted flour and commercial defatted white
food-grade flakes. SPC were made by acid and ethanol-extraction methods. Ethanol extraction of soy flour produced SPC with
similar protein, lipid and sensory qualities to those obtained from commercial flakes. Acid extraction produced SPC with more
lipid than was obtained by ethanol extraction. Toasted soy flour and flakes had similar sensory properties, as did the SPC
prepared from them. |
| |
Keywords: | Flavor odor protein concentrates sensory soy flakes soy flour |
本文献已被 SpringerLink 等数据库收录! |
|