EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY |
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| Authors: | G. E. URBANSKI L. S. WEI A. I. NELSON |
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| Affiliation: | Authors Urbanski, Wei, and Nelson are with the Dept. of Food Science, Univ. of Illinois, Urbana, IL 61801. |
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| Abstract: | In order to study the whole bean quality and storage stability of free-zedamaged soybeans, immature soybeans were frozen in their pods at -5.5°C for 6 hr. When compared to undamaged soybeans, freeze-damaged soybeans were found to have similar oil and protein contents and trypsin inhibitor activities, but lower lipoxygenase activity and greener oil color. The oil from freeze-damaged soybeans averaged 0.26% free fatty acid and increased to 1.63% during 14 months of whole bean storage; oil from undamaged soybeans averaged only 0.14% and increased to 0.48% during storage. Sensory evaluation of cooked soybeans showed that freeze damage increased off-flavors and resulted in poorer color. |
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