Study on functional properties of whole soybean flour
Abstract
Soybean is a good source of plant based protein. Soy protein has many functional properties that is widely used in different products, but high degree
processing results in loss of valuable nutrition. Whole bean processing can retain original nutrients and has higher level of dietary fiber and
phytochemical than protein isolate. But due to the interference of fiber and other materials, the functional properties of whole soybean flour are not as
good as protein isolate, which limits its application. In this study, we investigated the effects of different treatments and varieties on functional properties
of whole soybean flour, including solubility, water and oil binding capacity, foaming and emulsifying properties. Whole soybean was subjected to different
treatments including dry milling, wet milling or roasting, and subsequently grounded into flour to pass through 60 mesh sieve. The solubility, water
binding capacity and oil binding capacity are lower in roasted whole soybean flour while dry milled one has the highest values. In foaming and
emulsifying properties, there are no significant differences among treatments. However, functional properties have no significant differences among
varieties. Overall, the different treatments affect functional properties of soybean, and can serve as reference for manufacture of whole soybean products.
知識樹分類
消費者知識庫 > 農藝類
消費者知識庫 > 農業經濟與推廣類
消費者知識庫 > 食品科學類
相關檔案下載
- 桃園區農情月刊---第245期-------------政策宣導~推廣調高農漁民子女獎助學金海報113/04/19
- 桃園區農情月刊---第245期-------------政策宣導~推廣補助農友購置大型小型農機113/04/19
- 桃園區農情月刊---第245期-------------政策宣導~看天吃飯太辛苦,農業保險幫忙降損失113/04/19
- 桃園區農情月刊---第245期-------------政策宣導~「客家浪漫台三線計畫」政策溝通電子文宣113/04/19
- 桃園區農情月刊---第245期-------------109年1月主要 作物病蟲害預測113/04/19
- 桃園區農情月刊---第245期-------------本場新進人員介紹113/04/19
- 桃園區農情月刊---第245期-------------看見茶花新品種- 臺中科博館茶花品種展113/04/19
- 桃園區農情月刊---第245期-------------電子新貴~返鄉從農~走進稻香的世界113/04/19
- 桃園區農情月刊---第245期-------------桃園青農機械人力互助,創新服務帶動產業新活力-2113/04/19
- 桃園區農情月刊---第245期-------------桃園青農機械人力互助,創新服務帶動產業新活力-1113/04/19