The principal soy storage proteins, b-conglycinin and glycinin, may provide valuable functionality as food ingredients. These soy protein fractions were isolated from K1430, Hutcheson, K93-90-29, and KS4997 and characterized for solubility, emulsion and surface properties, water holding capacity, and gel rheology.There were significant differences among genotypes regarding all functional properties. The K93-90-29 bconglycinin exhibited significantly better functional properties compared to the other genotypes except for foam stability. Regarding glycinin, Hutcheson exhibited significantly better functional properties compared to the other genotypes except for foam stability. Continuous evaluation of soy genotypes in various food systems coupled with genetic manipulation should continue to better assess the potential of soy proteins as food ingredients.

Yogurt was formulated with gelatin; native wheat starch (MS); and modified wheat starches (MWS) (acetylated cross-linked, hydroxypropylated, or hydroxypropylated cross-linked). Yogurt samples were evaluated for chemical fat, total solids, pH, titratable acidity); microbiological (yeasts/molds and lactic acid bacteria); and physical (rheological, textural, color, syneresis) properties during 60 days of refrigerated storage. Yogurt formulated with h W S exhibited a significantly greater storage modulus (GI) andfirmness compared with yogurts prepared with MWS. Minimal syneresis was measured in all yogurt samples. m e titratable acidity of yogurt samples increased and pH decreased during storage. Yeasts/moldr were not detected while lactic acid bacteria counts decreased -I log CFU/g by day 60 in all yogurt samples. This study showed that the characteristics of yogurt formulated with NWS and gelatin were similar. so NWS may be used as an alternative stabilizer. The MWS stabilized yogurts were stable but had different consistencies than gelatin-and NWS-stabilized yogurts.

Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFGI and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, wafer held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes.

Fluorescence spectroscopy was used to differentiate between b-conglycinin (bC) and glycinin (G) fractions that were isolated from four food grade soybean varieties (Glycine max var. K1430, Hutcheson, K93-90-29, and KS4997) grown in the same location. The protein fractions were discriminated by using spectroscopic tryptophan fluorescence emission and synchronous scanning techniques that took advantage of the sensitivity of the chromophore to changes in the protein environment. The relative intensities of the bC and glycinin fluorescence ranged from 1.00 to 1.30 and 1.00 to 1.31 respectively. The intensities of the bC and glycinin synchronous fluorescence ranged from 1.00 to 1.45 and 1.00 to 1.30 respectively. The spectroscopic method proved to be an effective technique to differentiate between different soybean varieties.

Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany jlavor, aroma, and afiertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor colifom were detected over the storage period for either flavored or unflavored spreads. No signif cant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Sherf-life offlavored and unflavored soybean spreads was estimated to be 28 days at 4C.