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

• Published in: Grasas y aceites (Sevilla) Vol. 51; no. 5; pp. 316 - 319
• Main Authors: MAESTRI, Damian M, LABUCKAS, Diana O, GUZMAN, Carlos A
• Format: Journal Article
• Language: English
• Published: Sevilla Consejo Superior de Investigaciones Científicas, Instituto de la Grasa 01.10.2000; Consejo Superior de Investigaciones Científicas
• Subjects: Biological and medical sciences; edta; flavor; Food additives; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; protein; soymilk; Organoleptic properties; Milk substitute; Soybean milk; Sensory analysis; EDTA; Flavor; Physicochemical properties
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.2000.v51.i5.431

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 super(-1)) and total solids (8.80 g 100 ml super(-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.