Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk

Chong, Wenya; Mah, Sook-Yun; Easa, Azhar Mat; Tan, Thuan‐Chew

doi:10.1007/s13197-019-03905-4

Cited by 13 publications

(9 citation statements)

References 27 publications

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“…LOX is a group of enzymes responsible for imparting off‐flavors in legumes and due to being heat‐sensitive could be inactivated at higher temperatures (Kumar et al, 2003). Similar results for LOX enzymes were obtained for soybean by Chong et al (2019). ANOVA results for the model fitting for specific LOX activity are shown in Table 4.…”

Section: Resultssupporting

confidence: 89%

“…Total solid recovery or dry matter was estimated by the gravimetric method (mass basis) by drying the beverage at 105°C in the oven till constant weight is achieved (Achy et al, 2016). The fourth response variable, specific lipoxygenase activity, was estimated by the method developed by (de Barros et al, 2014) and Navicha et al (2017), and further described by Chong et al (2019). The prepared chickpea extract was centrifuged at 5000 rpm for 15 min for extracting the lipoxygenase enzyme.…”

Section: Methodsmentioning

confidence: 99%

“…Lipoxygenases cause deoxygenation of polyunsaturated fatty acids producing mono-hydroperoxides as primary products which, on further degradation produce carbonyl compounds such as hexanal, hexanol, and 2-pentylfuran, primarily responsible for off-flavors (Sanz et al, 1992). When legumes are utilized for the preparation of beverages, LOX converts unsaturated fatty acids to medium-chain aldehydes and alcohols producing an unpleasant beany flavor (Chong et al, 2019). Thermal treatment is the most common technology used for the inactivation of lipoxygenase and improvement of the beverage flavors.…”

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confidence: 99%

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Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

Sharma

Orsat

2022

Food Processing Preservation

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Extraction parameters for the preparation of chickpea‐based beverages were evaluated to maximize their protein content, carbohydrate content, total solid content, and minimize specific LOX (lipoxygenase) activity. A Central Composite design was used to optimize three input factors namely water to chickpea ratio (6:1 to 12:1), extraction temperature (40–80°C), and extraction time (10–60 min). The predicted optimal conditions as determined by RSM (Response Surface Methodology) were water to chickpea ratio of 7.13:1, extraction temperature of 77.9°C, and extraction time of 51 min. At these optimized conditions, the protein content, total carbohydrate content, total solid content, and specific LOX activity were observed as 4.12 g/100 ml extract, 5.78 g/100 ml of extract, 10.57 g/100 ml of extract, and 0.0084 units/mg of protein, respectively. The study provides the extraction parameters/conditions to be considered for the preparation of chickpea‐based beverages for minimizing the beany flavor while retaining the highest nutritional properties. Novelty impact statement Extraction parameters for the development of Cicer arietinum‐based novel beverage were optimized using response surface methodology. All the parameters showed significant effects on the responses to maximize the nutritional content of the beverage.

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Section: Resultssupporting

confidence: 89%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

Sharma

Orsat

2022

Food Processing Preservation

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“…(2021) completely inactivated pea and soy LOXs via heat treatment at 65 to 90°C, and Chong et al. (2019) inactivated soy LOX by steaming it at 119°C. Alternative techniques include infrared radiation (Li et al., 2016), radio frequency heating (Jiang et al., 2018), and microwave heating (Jiang et al., 2016).…”

Section: Lipid‐derived Off‐flavors In Plant Protein‐based Ingredientsmentioning

confidence: 99%

Flavor challenges in extruded plant‐based meat alternatives: A review

Wang

Tuccillo

Lampi

et al. 2022

Comp Rev Food Sci Food Safe

121

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Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.

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“…The aroma of tofu prepared from three soybean lines was slightly liked, while those derived from the remaining lines and the four check varieties were fairly liked. This may due to the beany off-flavor that commonly occurs during the processing of soybeans, due to the oxidation of fatty acids by lipoxygenase enzyme, even though it expectedly has been eliminated/minimized through heat treatment during boiling (Chong et al 2019). Differences in the original amounts of lipoxygenase enzyme existing in the soybean lines/varieties (Yuan and Chang 2007;Tian and Hua 2021) can contribute to any detectable beany flavor in the produced tofu.…”

Section: Sensorial Attributes Of Tofumentioning

confidence: 99%

Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced

Ginting¹,

Utomo²,

Kuswantoro³

et al. 2021

Biodiversitas

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Abstract. Ginting E, Utomo JS, Kuswantoro H, Han W-Y. Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced. Biodiversitas 22: 5012-5022. Breeding of soybean varieties adapted to different agro-ecological conditions in Indonesia is essential in terms of increasing domestic production through extensification. About 20 promising soybean lines adapted/tolerant to acid soil have been available, thus it is necessary to study their physical and chemical characteristics as well as the suitability as ingredients for tofu products. Four improved varieties (Grobogan, Tanggamus, Anjasmoro, and Wilis) were used as the checks. The results showed that one line belonged to large-seeded, namely Tgm/Anj-995 (15.13 g/100 seeds), slightly smaller than Grobogan (16.26 g/100 seeds). Eighteen lines were medium (similar to Anjasmoro and Tanggamus varieties), while one line was small-seeded (similar to Wilis variety). Five lines contained higher protein (40.35–41.80% dw) relative to four check varieties (36.03–38.18% dw). Tofu prepared from Tgm/Anj-908 and Tgm/Anj-991 lines had the highest scores for color, aroma, and taste acceptances; however, the texture was slightly firm, followed by the Tgm/Anj-932, Tgm/Anj-995, Tgm/Anj-862, and Tgm/Anj-888 lines, which had a softer texture. Their scores were slightly higher than those of Anjasmoro. This suggests that selected soybean promising lines tolerant to acid soil have better physical and nutritional performances relative to their check varieties, with six lines suitable for tofu ingredients.

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Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk

Cited by 13 publications

References 27 publications

Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

Flavor challenges in extruded plant‐based meat alternatives: A review

Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced

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