Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Issue 2 (26th August 2015)

• Record Type: Journal Article
• Authors: Yang, Aijun; Smyth, Heather; Chaliha, Mridusmita; James, Andrew
• Is Part Of: Food science & nutrition. Volume 4:Issue 2(2016)
• Page Start: 207
• Page End: 215
• Publication Date: 2015-08-26
• Subjects: Lipoxygenase -- sensory quality -- soy milk -- soybean -- tofu; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.274
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditional users preferred the control soy milk and lipoxygenase‐free tofu while the nontraditional users preferred the lipoxygenase‐free soymilk with no preference for tofu. In a separate study, a trained descriptive taste panel compared the odor of soymilk and tofu from control soybeans or those lacking lipoxygenase‐1 and lipoxygenase‐2 (Lx12) or all three isomers (Lx123). The rancid/grassy odor was rated the lowest in Lx123 products, followed by Lx12 products with the control products given the highest rating. The Lx12 and Lx123 products were also sweeter and less bitter than the controls. Taken together, our results demonstrated that soybeans lacking lipoxygenases can produce soy foods with less undesirable aromas and are therefore likely more acceptable to the consumers. Abstract : Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers.