Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology. (15th November 2015)

• Record Type: Journal Article
• Authors: Muttakin, Syahrizal; Kim, Min Soo; Lee, Dong-Un
• Is Part Of: Food chemistry. Volume 187(2015)
• Page Start: 106
• Page End: 111
• Publication Date: 2015-11-15
• Subjects: Defatted soybean flour -- Jet mill -- Superfine powder -- Physicochemical property -- Sensorial property; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.04.104
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Jet-milling technology produced a superfine defatted soybean flour (DSF) powder. The jet-milled DSF showed significant increases in hydration properties. Fat-binding capacity of DSF was also increased by jet-milling. No previous reports have investigated the sensorial properties of jet-milled powder. Abstract: The effects of jet-milling on the physicochemical and sensorial properties of defatted soybean flour (DSF) were investigated. Superfine DSF powder (DSF-JM; D50 = 4.3 ± 0.1 μm) was prepared from DSF powder (DSF-150; D50 = 257.0 ± 1.7 μm) 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.