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KMID : 0380619730050010033
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Korean Journal of Food Science and Technology
1973 Volume.5 No. 1 p.33 ~ p.35
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A Simple Technique for Inhibiting Production of Green , Beany Flavor in Soybeans
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Snyder, Harry E.
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Abstract
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If soybeans are presoaked, two minutes heating at 100℃ is sufficient to inhibit production of objectionable green beany flavors, with dry beans, three minutes heating at 100℃ accomplishes the same inhibition, These brief heat treatments are not sufficient
to inactivate growth inhibition factors as determined by chick feeding trials. The inhibition of off flavor coincides with loss of lipoxygenase activity, and the inhibition is thought to be due to lipoxygenase inactivation.
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