Abstract
AbstractPrevious studies have shown that ambient‐temperature equilibrium, hexane extraction of soy flour yielded the same amount of oil as was extracted from soy flakes by conventional high‐temperature processing. The oil obtained at ambient temperatures contained less phospholipid than commercial crude oils obtained by traditional processing. In this study, chemical composition, flavor and odor of soy flour obtained after oil extraction by the equilibrium procedure were evaluated before and after toasting. Results were compared with those obtained for commercial untoasted food‐grade soy flakes. Chemical and sensory analyses were performed on soy protein concentrates (SPC) prepared from defatted flour, defatted toasted flour and commercial defatted white food‐grade flakes. SPC were made by acid and ethanol‐extraction methods. Ethanol extraction of soy flour produced SPC with similar protein, lipid and sensory qualities to those obtained from commercial flakes. Acid extraction produced SPC with more lipid than was obtained by ethanol extraction. Toasted soy flour and flakes had similar sensory properties, as did the SPC prepared from them.
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