Abstract
Eight full-fat soy flours representing both wet and dry processing methods were evaluated for composition, functionality, and chemical and physical properties including proximate analysis, fatty acids, mineral profiles, presence of trypsin inhibitors (TI), protein dispersibility index (PDI), water and fat absorption, emulsifying capacity, foaming capacity and stability, viscosity, particle size, bulk density and shelf stability. All flours had acceptable TI levels. Functionality data and PDI results suggested potential ingredient applications. the flours were reasonably stable to lipid oxidation as indicated by peroxide values and organoleptic evaluation. Microscopy and laser particle sizing failed to support some manufacturers’claims of ultrafine particle size. Beverages made from all flours produced the so-called “catch throat” sensation.
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