Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by Processing |
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| Authors: | G. Su K. C. Chang |
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| Affiliation: | Author Chang is with Dept. of Cereal and Food Science, North Dakota State University, Fargo, ND 58105. Author Su is with Nature Soy, Inc, Philadelphia, PA 18123. Please correspond with author Chang (E-maiL: Kow.) |
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| Abstract: | ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. |
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| Keywords: | soybean meat-like protein products yuba sensory quality trypsin inhibitors in vitro protein digestibility |
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