Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology
- Authors
- Muttakin, Syahrizal; Kim, Min Soo; Lee, Dong-Un
- Issue Date
- Nov-2015
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Defatted soybean flour; Jet mill; Superfine powder; Physicochemical property; Sensorial property
- Citation
- FOOD CHEMISTRY, v.187, pp 106 - 111
- Pages
- 6
- Journal Title
- FOOD CHEMISTRY
- Volume
- 187
- Start Page
- 106
- End Page
- 111
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/8907
- DOI
- 10.1016/j.foodchem.2015.04.104
- ISSN
- 0308-8146
1873-7072
- Abstract
- The effects of jet-milling on the physicochemical and sensorial properties of defatted soybean flour (DSF) were investigated. Superfine DSF powder (DSF-JM; D-50 = 4.3 +/- 0.1 mu m) was prepared from DSF powder (DSF-150; D-50 = 257.0 +/- 1.7 mu m) via conventional sifting followed by jet-milling. The jet-milled DSF showed significant increases in hydration properties, with increases in the water-holding capacity, water-solubility index, and swelling capacity of 24%, 39%, and 32%, respectively. Soluble dietary fibre and fat-binding capacity of DSF-JM also increased significantly (p <0.05). A quantitative descriptive analysis by trained panelists indicated that the sensorial properties of DSF were also modified by jet milling. The DSF-JM showed significant reductions in bitterness and roughness, but sweetness increased, and the colour of DSF-JM changed to a brighter achromatic colour. These results indicate that superfine DSF could be an ingredient used to modify physical and sensorial properties of food. (C) 2015 Published by Elsevier Ltd.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - ETC > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/8907)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.