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Cooking water of yellow soybeans as emulsifier in gluten-free crackers
- Serventi, Luca, Wang, Siyun, Zhu, Jingnan, Liu, Silu, Fei, Fan
- European food research & technology 2018 v.244 no.12 pp. 2141-2148
- ambient temperature, cooking, crackers, emulsifiers, emulsifying, foaming, gluten-free foods, hardness, iron, minerals, phosphorus, potassium, saponins, soybeans, storage temperature, water content
- Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of yellow soybeans (SCW). The SCW contained relevant amounts of minerals, representing about 10% of the recommended daily intake (in 100 g of SCW) of iron, potassium and phosphorous. On a macromolecular level, carbohydrates (both soluble and insoluble), protein and saponins were determined and associated to several functionalities: foaming, emulsifying and thickening. Incorporation of SCW in gluten-free crackers resulted in significant textural changes, increasing softness and moisture content of the product during a 2-day storage at room temperature, likely in result of enhanced water dynamics.