Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid

Authors

  • Damián M. Maestri Cátedra de Química Orgánica. Facultad de Ciencias Exactas, Físicas y Naturales. Universidad Nacional de Córdoba. Av. Vélez Sarsfield 1600, Ciudad Universitaria, Córdoba (5016). Argentina
  • Diana O. Labuckas Cátedra de Química Orgánica. Facultad de Ciencias Exactas, Físicas y Naturales. Universidad Nacional de Córdoba. Av. Vélez Sarsfield 1600, Ciudad Universitaria, Córdoba (5016). Argentina
  • Carlos A. Guzmán Cátedra de Química Orgánica. Facultad de Ciencias Exactas, Físicas y Naturales. Universidad Nacional de Córdoba. Av. Vélez Sarsfield 1600, Ciudad Universitaria, Córdoba (5016). Argentina

DOI:

https://doi.org/10.3989/gya.2000.v51.i5.431

Keywords:

EDTA, Flavor, Protein, Soymilk

Abstract


A new method to obtain a soybean (SB) with improved flavor characteristics was developed by adding ethylenediaminetetraacetic acid (EDTA). The SB was evaluated for pH, viscosity and density, as well as for protein, oil and ash contents, fatty acid composition and lipoxygenase activity. A water/bean ratio of 4.5:1 was selected because it provided the best protein (4.22 g 100 ml-1) and total solids (8.80 g 100 ml-1) contents. Sensory ratings for flavor and aroma intensities were also determined and compared with those of a commercial soymilk and a soybean beverage without EDTA. Samples from SB had the lowest ratings for green/beany and rancid flavors. The results indicated that the addition of EDTA may reduce off-flavors in soybean products.

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Published

2000-10-30

How to Cite

1.
Maestri DM, Labuckas DO, Guzmán CA. Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid. grasasaceites [Internet]. 2000Oct.30 [cited 2023Jan.29];51(5):316-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/431

Issue

Section

Research

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