Properties Of Flour Research Articles

Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour

The aim of this study was to explore the effects of twin-screw extrusion combined with exogenous protein on interaction between starch and protein of the compound potato powder thereby contributing to better structural characterization and functional properties of whole potato flour lack of gluten. The results showed that the heat-moisture extrusion increased the relative crystallinity of starch. Meanwhile, the exogenous protein introduced (-SHfree) under the action of extrusion to form (-S-S-) in the compound system and furtherly promoted the construction of the network structure of the protein. Additionally, WAC, OAC, solubility, the thermal properties and the thermal stability of the compound potato powder were improved. The content of bound water was increased, thereby increasing water migration in the dough. The results confirmed effectiveness of using extrusion combining with exogenous protein to improve the physicochemical properties of potato flour.

Effect of different milling methods on isolation of pinto bean starch, and the characteristics of the isolated starches

This study investigated the effects of various dry milling methods (blade mill (BLM), stone mill (SM), hammer mill (HM), and burr mill (BM)) at different milling severities on pinto bean flour properties, influencing the starch isolation process and isolated starch characteristics.BLM and HM produced fine flours (<180 μm) with lower starch damage (<1 %) compared to SM and BM. The starch isolation yield and efficiency increased with a reduction in flour particle size. The highest isolation yield (38 %) and efficiency (85 %) were observed from flours of BLM at 5 min.The milling-induced changes in the starch properties of the flour also altered the characteristics of starch isolated from the flour. The gelatinization and pasting properties of flour were affected by the presence of non-starch components, and starch damage while in isolated starch, they were affected only by starch damage that occurred during milling. Both the flour and isolated starch exhibited changes in crystallinity based on particle size. The water and oil holding capacities were not significantly affected by milling.

Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour

AbstractBackgroundDates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis.ResultsThe results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot‐air oven‐dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun‐dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat‐sensitive compounds like vitamin C. Oven‐dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven‐dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively).ConclusionHot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life.

Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation

The hydrolysis of legume proteins improves their nutritional and functional properties. Usually done by mixing flour with an enzyme solution, the process can be simplified using vacuum enzyme impregnation during soaking. This study used vacuum impregnation with papain or bromelain to obtain hydrolysed broad bean flours. It examined the impact of vacuum impregnation and enzyme incorporation on hydration kinetics and the impact of hydrolysis and dehulling on antinutritional factors and protein digestibility. Vacuum impregnation accelerated hydration and enzyme incorporation did not alter the hydration rate. Maximum hydrolysis degrees were 9.1 % with papain and 8.8 % with bromelain after 4 h of soaking. Hydrolysis increased phytic acid, total phenolics, and tannins content while decreasing trypsin inhibitors. Dehulling increased phytic acid and trypsin inhibitors, reduced tannins, and enhanced protein digestibility. Vacuum enzyme impregnation during soaking was effective for hydration and protein hydrolysis, modifying the nutritional properties of broad bean flours.

Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha

Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber flour blend for food product formulations. Study Design: A randomized experimental study was conducted to evaluate the functional and nutritional profile of the developed composite flour and paratha taking whole wheat flour as control. Place and Duration of Study: Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology, Pantnagar, between August 2019 to March 2023. Methodology: Various ratios of hemp seed, corn silk, and chickpea flours were blended with whole wheat flour to make the composite flour. Paratha, a common shallow fried Indian flatbread, was prepared from the blend. Sensory evaluation of the paratha was conducted to find in addition to analyses of functional properties, proximate composition, dietary fiber content, in vitro protein digestibility, bioactive compounds, and fatty acid profiles of both flour blend and paratha. Results: The composite flour demonstrated a higher water absorption capacity (179.63 ml/100g) than whole wheat flour (147.67 ml/100g). Proximate analysis revealed a crude protein content of 17.06% and crude fiber content of 7.81% in the composite flour, significantly exceeding than that of whole wheat flour. Total dietary fiber was recorded at 21.37 g/100g, with an in vitro protein digestibility of 76.70%. The total phenolic content was markedly higher in composite flour (223.51 mg GAE/100g) compared to whole wheat flour (49.82 mg GAE/100g). Sensory evaluation indicated that the parathas made from composite flour had acceptable taste and texture with superior nutritional profile. Conclusion: The study successfully developed a composite flour with superior nutritional attributes, highlighting the potential of incorporating wild and underutilized plant resources in sustainable food production. This novel composite flour can be a valuable addition to diets, offering enhanced protein, fiber, and bioactive compounds compared to traditional wheat flour, particularly in the preparation of nutritious parathas.

Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies

Steam explosion (SE, at 0.3–0.7 MPa for 3–7 min) was employed to modify the physicochemical properties of Tartary buckwheat (TB) flour, and the eating quality and starch digestibility of corresponding gluten-free whole-grain TB cookies was assessed. The results illustrated that SE enhanced the water-extractable arabinoxylans content in TB flour by 24%–152%. SE increased the random coil content while decreasing the α-helix content, and starch of SE flours had lower relative crystallinity and degree of short-range order. The water-holding capacity significantly increased with SE at moderate conditions. Additionally, SE flours enhanced the spread ratio of the cookies. Compared to cookies made with native TB flour, the digestibility of starch in cookies made with SE flour was significantly lower, and their resistant starch content was higher. The sensory evaluation attributes of SE cookies were superior to those of native cookie in terms of texture, smell, and form attributes. This study elucidates the action mechanism of SE modification on the properties of TB flours and cookies, offering a reference for the application of SE treatment on whole grain processing.

Effect of tea polyphenols on the quality of frozen cooked noodles

AbstractBackground and ObjectivesThe growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.FindingsThe results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low‐dose TPs (&lt;1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low‐field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well‐developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.ConclusionsThe appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.Significance and NoveltyThis study provides a theoretical basis for the development of polyphenol‐enriched flour products and functional foods.

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

This study investigated the effects of superfine grinding (SG) and Neurospora crassa (Nc) fermentation on the properties of black wheat bran (BWB), the characteristics of its mixed flour, and the flavor of steamed bread. Results showed that anthocyanin was increased by 91.07% through SG treatment (P<0.05). After Nc fermentation treatment, the β-carotene content, total phenolic content, oil-holding capacity (OHC), ABTS+ radical scavenging ability, and freeze-thaw stability (FS) were increased by 208.16%, 104.39%, 43.68%, 11.82%, and 17.54%, respectively (P<0.05), while the water-holding capacity (WHC) of BWB was reduced by 42.19% and 13.42% after SG and Nc treatments, respectively (P<0.05). The color and pasting properties of BWB mixed flour were changed by both treatments, and the surface was made looser and more porous. Furthermore, 52 phenolic compounds were identified in SG modified BWB (SG-BWB) and 128 in Nc-fermented modified BWB (Nc-BWB). The flavor compounds in steamed bread produced from mixed flour treated with SG and Nc fermentation were enhanced, particularly in alcohols and terpenes. Notably, hexanoic acid, cyclohexanone, 2-pentylfuran, and (E)-2-hexenal in Nc-BWB steamed bread increased by 2.33, 2.09, 1.66, and 1.13 times, respectively. This study demonstrated SG and Nc fermentation treatment exhibit substantial potential as modification techniques for BWB.

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours

ABSTRACTIn this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased. The thermal properties of the composite flours, including onset, peak, and final temperatures (ranging between 74.19°C and 100.76°C), showed an upward trend with increasing proportions of MPM and orange peel flour (OPF). There was an increase in moisture content (3.43%–4.93%), ash (4.50%–5.59%), crude protein (11.70%–13.41%), and crude fiber (11.44%–16.24%) of biscuits with the incorporation of MPM and OPF. Similarly, the diameter (4.12–4.60 mm), thickness (9.00–10.00 mm), and hardness (7.53–8.75 N) of the biscuits were increased. Antioxidant properties were evident, with an increased total phenolic content (1.40–3.56 mg GAE/100 g), total flavonoid content (2.91–6.79 mg QUE/100 g), vitamin C (0.79–1.01 mg/g), and ferric reducing antioxidant power (1.78–8.64 mg GAE/g). Conversely, color attributes—L* (31.90), a* (10.82), b* (19.59), hue angle (30.42), and chroma (53.66)—were found to decrease with higher levels of MPM and OPF. Microbial quality showed decreased total counts, coliforms, yeasts, and mold in biscuits containing MPM and OPF. Overall, the inclusion of MPM and OPF enhanced the nutritional quality of the biscuits and could reduce reliance on imported wheat.

Isolation and characterization of gamma rays induced mutants for improved agro-morphological performance and harder grain texture in wheat (Triticum aestivum L.)

Purpose Kernel texture plays a principal role in determining technological flour properties and end-use quality of wheat products. Hence, a multi-year mutation induction programme was conducted to isolate advanced wheat mutant lines with agro-morphologically superior performance, higher disease resistance and harder grain texture. Materials and methods Radiation mutagenesis was employed in soft textured wheat variety HPW 89 using gamma rays dose of 250, 300 and 350 Gy (Co60: BARC, Mumbai) and evaluated across M1–5 generations. Promising superior mutants selected were evaluated during M4 and M5 generation for induced variability and trait association for agro-morphological and quality traits. The screened mutants were also determined for induced changes at genetic level using gene specific markers for puroindoline genes. Results A total of 293 agro-morphologically superior mutants isolated showed significant genetic variation in the M4 generation. Single kernel characterization system categorized 267 mutants (8.79–50.06) with higher grain hardness than the HPW 89 variety (7.39). Among these, 108 mutants were selected for agro-morphological and molecular characterization. Significant variations were found in these mutants in either pina and pinb or both puroindoline genes. Clustering among these mutants led to the formation of five clusters and a total of eleven mutants were found with better set of agro-morphological, disease resistance and quality traits. Conclusion These mutants can serve as important genetic resource for developing harder texture bread wheat varieties in the future grain quality improvement programmes. These mutants will also bridge the need of bakers and millers’ requirement of varieties with specific texture and quality.

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes.

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120-140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes.

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour.

This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour (p < 0.05). A significant enhancement in the water holding capacity of rice flour (p < 0.05) was due to the rice starch aggregated in this SS process. SS treatment also led to an increase in the proportion of short chains of amylopectin in rice flour from 30.40% to 37.59%, while a decrease in long chains retarded retrogradation and improved rice cake texture. The hardness of the SS-treated rice cake was lower than that of the untreated one, but the specific volume was increased significantly (p < 0.05). After 7 days of storage, rice cake with SS-180 treatment showed the lowest hardness, namely, the lowest retrograded process. These findings underscore the potential of SS treatment to enhance the physicochemical properties of rice flour and improve rice cake quality.

Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products

Currently, there is an incremental demand for ricebased products among health-conscious consumers in the dynamic food market. The method and the machinery used in the size reduction processes have a crucial impact on the physicochemical properties of rice flour, thereby affecting the quality and consistency of the final products. Consequently, certain starch modification techniques can be implemented to eliminate some baker-unfriendly properties associated with rice flour. This brief review is focusing on literature pertaining to different rice milling techniques, certain physicochemical and functional flour properties, a comparison of rice flour properties relevant to different rice milling techniques, the relationship between different rice flour properties and their effect on the quality of bakery products, and finally the improvement of flour properties by different starch modification techniques.

Influence of the molecular structure of amylopectin from waxy and sweet waxy corn on the properties of corn flour and the quality of sweet dumplings

In this study, the chain length distribution (CLD) of amylopectin in eight varieties of corn, the properties of corn flour, and the quality of the corresponding sweet dumplings were analyzed, with commercially available waxy corn (CAWC) and waxy rice (CAWR) as controls. Three test samples (Feng nuo 168, Feng nuo 211, and Feng nuo 10) exhibited significant differences (P < 0.05) in the pasting properties of the whole flours from the other samples, with Feng nuo 10 exhibiting lower viscosity, breakdown, and setback, while Feng nuo 211 exhibited the highest viscosity and breakdown. The quality of sweet dumplings varied markedly: The sweet dumpling of Feng Nuo 211 showed the highest springiness, gumminess, and chewiness. All of the corn sweet dumplings had a water loss rate lower than CAWR. Feng Nuo 211 and Wan Nuo 2000 sweet dumplings displayed the lowest cooking loss rates of 0.61 % and 0.58 %, respectively. Correlation analysis indicated that CLD play a pivotal role in both whole flour characteristics and sweet dumpling quality. The findings of this study enhance our understanding of the relationship between amylopectin structure and both whole flour characteristics and product quality, and provided reference for the development of corn sweet dumplings.

Starch digestion and physiochemical properties of a newly developed rice variety with low glycemic index

This study aimed to clarify the starch digestion characteristics and related physicochemical properties of the newly developed low-GI rice variety, Ditangliangyou 335 (D335), in comparison with two widely grown rice varieties, Xiangzaoxian 45 (X45) and Zhongzao 39 (Z39). The results showed that D335 had an active digestion duration (286 min) that was 101–190 % shorter, a glucose production rate (1.06 mg g−1 min−1) that was 57–73 % slower, and a total glucose production (303 mg g−1) that was 11–19 % less than X45 and Z39. These differences were attributable to the distinct starch physicochemical properties, including amylose content, amylose-to-amylopectin ratio, starch granule size, amylopectin chain length, and starch molar mass, as well as the different pasting properties of rice flour, such as pasting temperature and breakdown viscosity. These findings reveal the starch digestion characteristics and the key physicochemical properties that determine these characteristics in the low-GI rice variety D335.

Effect of in vitro Digestion on the Bioaccessibility of Polyphenols and Potential Prebiotic Properties of Potato Peel.

Potato peel is a byproduct of the potato processing industry and a potential source of functional ingredients such as dietary fiber, polyphenols, and prebiotics. However, the bioaccessibility of polyphenols and antioxidants during in vitro digestion as well as prebiotic potential after in vitro digestion of potato peel flour has not been reported. The study was designed to assess the bioaccessibility of polyphenols and the prebiotic potential of potato peel flour. In this study, the changes in polyphenol content and antioxidant capacity during different phases of in vitro digestion, including salivary, gastric and intestinal phases were studied. Additionally, an investigation was conducted to evaluate the prebiotic properties of potato peel flour by in vitro fermentation with Lactobacillus acidophilus. The findings revealed a significant increase in the recovery index for total phenolic content during both gastric (106.90%) and intestinal (102.71%) digestive phases. Furthermore, polyphenols in potato peel flour exhibited high residual intestinal digestibility index values (>90%). The antioxidant capacity increased by >50% during various phases of in vitro digestion. Regarding prebiotic properties, potato peel flour significantly increased L. acidophilus counts and promoted the production of short-chain fatty acids, specifically propionate and butyrate. This study suggests that potato peel flour has the potential to serve as a functional ingredient or nutraceutical that can enhance health and may help in reducing environmental problems.

The influence of mucilage-rich flours from diverse Australian Plantago species on the pasting, storage, and gluten-free breadmaking properties of rice flour

Plantago seed composition varies with natural variation, particularly regarding their mucilage content and structure, but little is known about how this influences their potential as replacements for conventional food hydrocolloids. We investigated the influence that whole seed flour (WSF) addition from diverse Plantago species had on the pasting, storage and gluten-free (GF) breadmaking properties of rice flour (RF). Despite being starch-less, Plantago WSF significantly altered the pasting profiles of RF with the mucilage conclusively shown to be key. Hastened pasting, stimulation of gelation on cooling and increased storage stability were hypothesised to be related to starch-hydrocolloid interactions. GF RF doughs with WSF added had significantly increased elastic moduli (G’), with tan δ showing a reduced frequency dependence. Improved dough rheology modulated proofing kinetics and led to collapse resistance which produced GF breads with increased specific volume, improved crumb structure, and improved textural characteristics like lower hardness and higher cohesiveness. WSF from the commercial species, P. ovata (psyllium) produced high quality breads but two Australian native relatives, P. turrifera and P. cunninghamii, produced doughs with improved rheological properties and GF breads with greater volume, improved crumb structure and improved texture. Effects of Plantago WSF addition were partly independent of mucilage content suggesting that mucilage polysaccharide structure is influential and might be related to co-polymer network formation. These data show that Plantago WSF can be used as nutritious and sustainable hydrocolloids in starch-based foods and that natural variation in Plantago seed composition is an untapped resource for selectively manipulating their quality.

Impact of a Dual Treatment on Resistant Starch Level and Techno‐Functional Properties of Pea and Faba Bean Flours

AbstractStarch‐rich pulses’ flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten‐free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein‐reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving‐cooling) and dual (thermal plus high‐hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno‐functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties.

Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties.

The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour

Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean flour using supercritical carbon dioxide (SCCO2) and investigate the impact of extraction conditions on the properties of soybean flour, including particle size distribution, composition, color, and rheological and textural qualities. Similar lipid extraction yields (∼20 %) were obtained with SCCO2 and conventional hexane extractions. The volatile compound concentration of the soybean flour was reduced after SCCO2 extraction (0.63–1.00 µg/g) as compared to hexane extraction (1.44–1.68 µg/g). The results showed that SCCO2-treated soybean flour showed smaller particle sizes (<250 µm, ∼70 %), improved protein purity upon protein extraction, and brighter color as compared to hexane-extracted flour. Additionally, in comparison to untreated soybean flour, SEM images revealed a more disrupted and rough structure in defatted soybean flour. Overall, the presented SCCO2 approach can improve the aroma of soybean flour while achieving similar lipid extraction yields with conventional hexane extraction, all without the use of toxic organic solvents.