Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

Abstract

Physicochemical, functional and microstructural characteristics of the seeds from three vegetable soybean varieties ('Asmara', 'Randolph', and 'Owens') grown in Virginia and their responses to cooking process were investigated. In the three varieties, carbohydrate is the predominant component ranging from 42.4 to 48.1 %, followed by protein (34.2-35.4 %), oil (13.1-17.5 %) and ash (4.21-4.88 %). The major sugars in the beans are sucrose (5.94-12.2 %) and fructose (1.61-2.31 %). Cooking process significantly (P \ 0.05) decreased the levels of carbohydrate and sucrose, but increased protein and fiber contents. Among the three varieties, raw 'Asmara' was the heaviest (40.7 g/100 seeds), while 'Owens' beans had the greatest hardness (3615 g f ). 'Owens' had the highest water holding capacity (246.7 mL/100 g sample), the lowest oil holding capacity (148.1 mL/100 g sample), protein solubility (11.9 %), emulsifying activity (40.8 %) and foaming capacity (8.97 %). Cooking significantly (P \ 0.05) decreased the lightness, hardness, protein solubility, emulsifying activity and foaming capacity of the beans but increased their water absorption and holding capacities. 'Owens' showed the least total solid loss (3.09 %) during the cooking. Bean morphology was also affected by cooking with larger granules and rough surface. Of the three varieties investigated, 'Owens' exhibited significant differences in the physicochemical and functional properties as well as the response to cooking process.

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

“…Vegetable soybeans are mainly boiled in the pod and then shelled and consumed as a snack or added to soup or salad [ 7 ]. They can also be used as a nutrient supplement or a food ingredient due to their high nutritional value [ 8 ]. In addition, vegetable soybeans have higher market value than grain soybeans [ 9 ].…”

Vegetable soybean: seed composition and production research

“…The major sugars in the beans are sucrose (5.94-12.2%) and fructose (1.61-2.31%) (Xu et al, 2015). The total soluble sugar content ranged from 6.0% to 7.4% in a four-year study in Taiwan (Tsou and Hong, 1991) and 7.5% to 12.5% during a three-year study in China (Zhang et al, 2006), while sucrose content constituted 71% of total soluble sugar (Li et al, 2012).…”

Chemical properties of vegetable yogurt with addition of amyloproteolytic enzyme Lactobacillus fermentum EN17-2 on storage time

“…Soy milk is a product of soybean extraction using water, which is a source of vegetable protein. so that soy milk can be used as the main ingredient in producing yogurt known as soygurt [11,12,13]. In addition to soy milk, mung bean milk can also be processed into yogurt because it is a source of vegetable protein as well [9,14].…”