The objective was to quantify the relationship between water imbibing capacity of soybean components and their rheological characteristics in suspension. These components were: full fat soy flour, desludged full fat soy flour, defatted soy flour, soybean cell wall material and soybean sodium proteinate. It was found that the relationship between the ratio of the total to imbibed water (T/I) and consistency coefficient for all components at all concentrations could be expressed by a single curve. Flow behavior index vs T/I for all components also showed a single curve. A plot of apparent viscosity against T/I at the maximum shear rate showed that the data for all components at all concentrations fell on the same curve at a given shear rate.

In order to study the whole bean quality and storage stability of freezedamaged soybeans, immature soybeans were frozen in their pods at -5S

The objective was to investigate the effects of solutes on rheology of soybean beverage components. Mixtures of these components with water and various amounts of sucrose were subject to shear stressshear rate analysis and both apparent viscosities and power law parameters were determined. Sucrose addition decreased "a values" (apparent viscosity) and increased "b values" (degree of Newtonian behavior) of all component suspensions. "A values" showed a minimum at sucrose concentrations of 55-6076 of the aqueous phase. Glucose behaved like sucrose. On a weight basis, sodium chloride reduced "a values" and increased "b values" to a greater extent than either sucrose or glucose. In general, addition of solutes reduced the high viscosity of concentrated soy beverages.

Six fractions of soybean cotyledons were prepared as slurries ranging from 10-65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.