Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology

被引：57

作者：

Muttakin, Syahrizal ^{[1
]}

Kim, Min Soo ^{[1
]}

Lee, Dong-Un ^{[1
]}

机构：

[1] Chung Ang Univ, Dept Food Sci & Technol, Anseong 456756, South Korea

来源：

FOOD CHEMISTRY | 2015年 / 187卷

关键词：

Defatted soybean flour; Jet mill; Superfine powder; Physicochemical property; Sensorial property; PARTICLE-SIZE; EXTRACTABILITY; FORTIFICATION; PARAMETERS; POWDERS; FIBER;

D O I：

10.1016/j.foodchem.2015.04.104

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：106 / 111

页数：6

共 38 条

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