Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies
| Autor: | Ashley E. Wayman, Mukti Singh, James A. Kenar, Sean X. Liu, Diejun Chen |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Materials science Starch soybean jet-cooking anti-nutrition emulsion navy bean lcsh:TX341-641 Shelf life 01 natural sciences Viscosity chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Fiber Food science lcsh:RC620-627 Cooking methods Significant difference technology industry and agriculture food and beverages 04 agricultural and veterinary sciences 040401 food science Processing methods lcsh:Nutritional diseases. Deficiency diseases chemistry Emulsion lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages; Volume 3; Issue 2; Pages: 23 Beverages, Vol 3, Iss 2, p 23 (2017) Beverages, 3(2):23 |
| ISSN: | 2306-5710 |
| Popis: | In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market. |
| Databáze: | OpenAIRE |
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