Gas chromatographic and mass spectral analyses of soybean milk volatiles
01 May 1970-Journal of Agricultural and Food Chemistry (American Chemical Society)-Vol. 18, Iss: 3, pp 333-336
About: This article is published in Journal of Agricultural and Food Chemistry.The article was published on 1970-05-01. It has received 96 citations till now.
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05 Jan 1972
TL;DR: Food uses of soybean oil protein are reviewed and the various uses of the nutritional properties of the proteins are discussed, including soybean production, storage, and processing.
Abstract: Food uses of soybean oil protein are reviewed. Coverage includes soybean production, storage, and processing. Emphasis is on conversion of crude soybean oil into salad and cooking oils, shortening, margerine and lecithin products, the processing of defatted soybean flakes into flours and grits, protein concentrates and isolated proteins, and the various uses of the nutritional properties of the proteins are discussed.
215 citations
TL;DR: In this article, a review of the knowledge available on the off-flavor compounds present in various pulses, their possible origins, and the technologies available to prevent, reduce, or mask these off-f...
Abstract: Pulses (Fabaceae) have regained interest for their high protein level. However, food application of pulses and pulse ingredients is hampered by several issues around their off-flavor. Off-flavors in pulses are partially inherent and partially produced during harvesting, processing, and storage. Generally, volatile off-flavor compounds in pulses belong to the categories of aldehydes, alcohols, ketones, acids, pyrazines, sulfur compounds, and others, and off-taste is strongly correlated to the presence of saponins, phenolic compounds, and sometimes alkaloids. No systematic studies have been performed on the identification of the off-flavor compounds present in pulses in relation to their contribution to the overall perception of the pulses. This review article aims to provide a concise overview highlighting the most important aspects of the knowledge available on the off-flavor compounds present in various pulses, their possible origins, and the technologies available to prevent, reduce, or mask these off-f...
201 citations
TL;DR: This review provides a reappraisal of current literature evidence relating to each of these aspects and summarizes published patents of processes for soy flavor improvement.
Abstract: A highly characteristic and often undesirable flavor associated with soy protein materials largely explains the slower‐than‐expected progress over recent years in the development of high‐protein foods based on soya. Apart from the inherent flavor of the bean, different flavors are produced on processing and on storage. Major problems are the absence of an attractive positive flavor, the presence of off‐flavors of several kinds, the tenacious binding of such flavors to the soy protein molecules, and the difficulties of removing and/or masking these unacceptable qualities. This review provides a reappraisal of current literature evidence relating to each of these aspects and summarizes published patents of processes for soy flavor improvement.
143 citations
TL;DR: The probiotic soy yogurt showed more viscous and pseudoplastic properties than the control soy yogurts, but the sensory evaluation results showed preference for the control Soy yogurt which were slightly less viscous.
Abstract: The study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4 °C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of r...
119 citations
01 Jan 1978
TL;DR: The role of flavors is critical; they are partially responsible for the digestion of food in man and control food recognition, selection and acceptance as mentioned in this paper, and can be considered to be the neuro- physiological answer to the question simultaneously asked of the chemical senses of taste and odour by the stimulus, food.
Abstract: Nutritious foods have to contain trace constituents such as minerals, vitamins and flavors. The role of flavors is critical; they are partially responsible for the digestion of food in man and control food recognition, selection and acceptance. Flavor can be considered to be the neuro- physiological answer to the question simultaneously asked of the chemical senses of taste and odor by the stimulus, food (447).
97 citations