- Volume 31 Issue 5
Processing and Sensory Characteristics of Lipoxygenase-Deficient Soybeans
Lipoxygenase 결핍 콩의 가공 및 관능 특성
- Kim, Soo-Hee (Department of Food and Nutrition, Kyung Min College) ;
- Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
- Published : 1999.10.31
The objective of this study was to investigate the application of lipoxygenase(LOX)-deficient soybean to food processing by evaluation of processing and sensory characteristics. LOX activity of some processed products of soybean was decreased as the order of whole soy flour, defatted flour, isolated protein. Particularly the decrement of LOX activity of Hwangkeumkong having all L-1, L-2 and L-3 was so high in defatting and isolation of protein. LOX activities of cotyledon of Jinpumkong sprouts were so high. When soy milks were prepared with LOX-deficient soybeans, its beany flavor was evaluated to be weaker than that of Hwangkeumkong. And soybean sprout of Jinpumkong 2 showed less beany flavor but hypocotyl elongation was poor. The beany flavor of ice cream prepared with defatted flour of Jinpumkong 2 didn't make a significant difference from that of ice cream made with defatted milk powder. We suggest that LOX-deficient soybean may have on relatively good oganoleptic properties of processed foods, so it takes advantage of food processing.
lipoxygenase-deficient soybean;soy milk;soybean sprout;ice cream