β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film
| Autor: | Karna Ramachandraiah, Jong Yeop Lee, Honggyun Kim, Eun-Jung Lee, Geun-Pyo Hong |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Masking (art) Health (social science) Scanning electron microscope Isolated Soy Protein Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Hexanal Article Benzaldehyde chemistry.chemical_compound yuba film 0404 agricultural biotechnology 010608 biotechnology lcsh:TP1-1185 Soy protein Flavor chemistry.chemical_classification Cyclodextrin 04 agricultural and veterinary sciences 040401 food science isolated soy protein chemistry beany flavor β-cyclodextrin texture Food Science Nuclear chemistry |
| Zdroj: | Foods, Vol 9, Iss 818, p 818 (2020) Foods Volume 9 Issue 6 |
| ISSN: | 2304-8158 |
| Popis: | The application of &beta cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1&ndash 4%) on the beany flavor masking and textural modification of yuba film prepared by isolated soy protein (ISP) in the presence of (+CD), or after removing, the flavor-entrapped CD (&minus CD). Based on gas chromatography&ndash mass spectrometry (GC&ndash MS), the addition of CD caused a decrease in 1-octen-3-ol, benzaldehyde, hexanal, and 2-heptanone, which are characterized as the major beany flavor compounds. Regardless of presence or removal, the use of CD was effective in reducing beany flavor in yuba film. Scanning electron microscopy (SEM) observation indicated that the CD present in yuba film was distributed on the lower surface and matrices of the films. In yuba film containing 4% CD, the CD crystals were concentrated on both the upper and lower surfaces of the film. The textural properties of the yuba film were affected by the presence or removal of CD, and better puncture strength was obtained when yuba was made after removing the CD. Therefore, this study indicates that the addition of CD was a good approach to mask the beany flavor of soy protein-based products, and textural properties could be improved by removing CD from the product formulation. |
| Databáze: | OpenAIRE |
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