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Flavor considerations of soy protein products
- Sessa, D.J.
- Food product development 1979 v.13 no.2 pp. 62
- alcohols, soy protein, flavor, antioxidants, product development, soybean products, lipid peroxidation, hydrogen peroxide, lipoxygenase, oxidation, volatile compounds, blanching, acid treatment, alcohol dehydrogenase, food processing quality, thiobarbituric acid-reactive substances, off flavors, enzyme inhibition, enzyme inactivation, heat inactivation, food quality, sensory evaluation
- Abstract: The use of soybeans in foods is hampered by the green beany, grassy flavor, and bitter tastes found in soybeans. The chemistry of this flavor development is discussed. Methods to diminish the off-flavors are explained. The techniques include use of heat, acid, alcohol, naturally occurring antioxidants, a common amino acid or alcohol dehydrogenase. The use of fluorocarbons to separate all components may eliminate present methods of defatting and water extracting soy proteins.