Raw Soy Research Articles

Dielectric characterization of raw and packed soy milks from 0.5 to 20GHz at temperatures from 20 to 70ºC.

For microwave heating pasteurization processes, knowledge of the dielectric characteristics of foods are very important. In this paper, we present the dielectric properties of raw soy milk and commercial packed soy milk of four different flavors (light, natural, chocolate and pecan) from 500MHz to 20GHz, covering most of the assigned frequencies by the Federal Communications Commission for heating purposes. Experiments were performed using an open-ended-coaxial probe and a vector network analyzer. This characterization was carried out for temperatures ranging from 20 to 70°C in steps of 10°C. The dielectric constant of soy milks decreased with increasing frequency, while increasing temperature resulted in decreasing of the values. The dielectric loss factor presents a U shape behavior, where the loss started decreasing from 500MHz to about 3GHz and then, it increased again up to 20GHz. In addition, higher temperatures decreased the dielectric loss. Applying the higher order Debye´s equation, two relaxation times were calculated for the soymilks, with good agreement with the measured properties. Deeper penetration of microwaves were obtained for raw soy milk at 915MHz, making it suitable for microwave pasteurization.

Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.

In order to clarify the aroma characteristics of raw soy sauce (RS), the application of gas chromatography-olfactometry analysis to the aroma concentrate from a RS revealed 76 aroma peaks, of which 25 peaks showed fruit-like aromas. Furthermore, the head space aromatic compounds of RS were analyzed with 32 peaks detected. Ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate were detected with higher flavor dilution factor (FD factor) than other aroma compounds by aroma extract dilution analysis. Quantitative analysis suggested that these compounds were common in all RS samples tested in this study, and were present at higher concentrations than their perception thresholds. The concentrations and the FD factors of these compounds were significantly decreased during the heating of the RS. Fruitiness is one of the key aroma characteristics of RS and the ethyl esters identified in this study are the key components contributing to this distinct aroma.

Feeding value of whole raw soya beans as a protein supplement for beef cattle consuming low-quality forages.

Experiments (Exp) I and II were conducted to compare raw whole soya beans (WSB), roasted (rWSB) or other protein sources as supplements of low-quality forages fed ad libitum to beef cattle, upon DM intake (DMI), ruminal and blood parameters, and animal performance. Exp I: treatments for wheat straw fed to four ruminally cannulated steers were (i) Control-WS: no supplement; (ii) WSB-WS: whole soya beans; (iii) rWSB-WS: roasted WSB; and (iv) SBM-WS: soybean meal-wheat midds mixture; all fed at 1.4kgDM/day. Exp II: 12 steers grazed deferred grain sorghum (DS) receiving these treatments: (i) Control-DS: no supplement; (ii) WSB-DS: 1.26kg DM/day whole soya beans; and (iii) SFM-DS: 1.35kg DM/day of sunflower meal. In Exp I, WS DMI resulted 47, 52 and 41% greater for WSB-WS, rWSB-WS and SBM-WS, respectively, than Control-WS (p<.05). In Exp II, the DMI of DS was unaffected by supplementation; a substitution of DS by supplement was found for WSB-DS (p<.05); however, total diet and digestible DMI increased with supplementation (p<.05). Rumen pH in Exp I remained unaffected by supplementation, but N-NH3 as well as blood urea-N in Exp II increased (p<.05). In Exp II, average daily weight gains improved similarly with both supplements compared with Control-DS. Additionally, feed-to-gain ratio decreased (p<.05), being lower for WSB-DS (8.3) vs. SFM-DS (9.9). Roasting effects of WSB as a supplement for low-quality forages were not detected, and all protein sources increased total diet DMI and forage utilization. Only moderate cattle weight gains could be expected for unsupplemented DS.

Degradation and removal of soybean allergen in Japanese soy sauce.

Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection.

The extraction of soy proteins for soy allergen detections is conventionally achieved with PBS buffer for at least 2 h at room temperature or 4 °C. This method has been reported to be inefficient due to time consumption and inadequate protein extraction resulting in false negative allergen detection and mislabeling of foods containing allergenic proteins. This study investigated the application of microwave (MAE) and ultrasound assisted extraction (UAE) techniques to extract and improve recovery of allergens from various soy matrices. Soy proteins were extracted from raw soy flour, soy protein isolate (SPI) and soy milk using MAE at 60, 70, and 100 °C for 5 and 10 min and UAE at 4 and 23 °C for extraction times of 1, 5, and 10 min with PBS, Laemmli and urea buffers. Extracts were analyzed for total proteins, protein profile, and antibody-based detection (ELISA) of soy proteins. Conventional extraction with each of the buffers was used as controls. Overall, proteins recovered from MAE and UAE samples were higher than recoveries from the controls in all soy matrices. Under all extraction conditions, Laemmli and urea buffer recovered more proteins than PBS. Electrophoresis analysis of protein showed bands around 75, 50, and 33 kDa indicating the presence of soy allergenic proteins β-conglycinin and glycinin, in all samples. Using sandwich ELISA, control and UAE extracts resulted in high soy protein detection but this reduced in MAE extracts.

Organic Acids Profile Comparison of Spiced Soy Sauces Prepared with Various Food Ingredients including Astragali Radix

Objectives: Soy sauce is a famous traditional Asian sauce. Astragali Radix, the root of Astragalusmembranaceus Bunge, is an Oriental medicinal material widely used as the food ingredients in Korea. Methods/Statistical analysis: The spiced soy sauces with boiling meats, fish and mushrooms were mixed with Astragali Radix water extract with the different ratios. In this study, the characteristics such as pH, total acids, buffering capacity, solid contents of the spiced soy sauces (Matkanjang in Korean) were investigated with the identification and comparison of the ratio of the organic acids identified in the final products. Findings: The spiced soy sauce with Astragali Radix water extract showed higher pH value. Total organic acids contents decreased as the amount of Astragali Radix water extract increased. The spiced soy sauce of mushrooms showed the better buffering capacity than others. Twenty free organic acids were detected in the spiced soy sauces mixed with Astragali Radix water extract. Three of them were not detected in the original soy sauce. The four organic acids such as oxalic acid, 2-hydroxy caproic acid, malic acid and linoleic acid were detected in the spiced soy sauces, but they were under the detection limit in the raw soy sauce. Improvements/Applications: These results will be able to be used for the quality control of the spiced soy sauce that is one of the most popular traditional sauces in Korea.

Nutrient digestibility parameters as a tool for analysis of the intestinal health of broiler chickens

The study was performed with the objective of verifying raw soy feed, oxidized oil feed, and a control group. Performance evaluation was done at 7, 14, and 21 days of age. Metabolism assay was carried out between the 17th and 20th days for nutrient digestibility analysis. On the 21st day, two birds per repetition were sent for necropsy and collection of intestine fragments (duodenum and jejunum) for histomorphometric analysis. Eight to 14 days after treatment with Salmonella, individuals showed lower feed intake and feed conversion than the control group. Treatment with coccidiosis decreased all performance parameters in the control. Raw soybeans and oxidized oil induce lower weight gain and higher feed conversion compared to the control feed. Unlike after 14 days, at 21 days treatment with salmonella a decrease in weight gain was noted. For the group challenged by coccidiosis feed intake, the feed conversion remained lower than the control group. Undesirable effects on performance in the groups fed raw soybean and oxidized oil remained at up to 21 days. In the evaluation of digestibility, it was observed that raw soy had lower values for digestibility of dry matter, ether extract, and nitrogen balance due to intake. In addition, a lower ratio of villus:crypt measurements was observed. Lower villus height was found in the duodenum of the group challenged by coccidiosis. This group presented a positive correlation between the digestibility of ether extract and the duodenum, indicating that increased villus height implies an increased digestibility of ether extract. The results obtained for the jejunum showed a positive correlation with villus height in groups challenged by coccidiosis, raw soybeans, and oxidized oil; and to crypt depth in the group challenged with oxidized oil. The information obtained in the present study demonstrates that nutrient digestibility parameters can be useful tools for the analysis of the intestinal health of broiler chickens.

Identification of peptides in the terminal ileum of broiler chickens fed diets based on maize and soybean meal using proteomics

A total of 160 Ross PM3 birds were used in a two treatment feeding study in order to explore the usefulness of proteomics to identify the origin of peptides in ileal digesta. Two diets were fed, one conventional maize/soy-based diet acted as a reference whereas a second diet, formulated to be nutritionally equivalent to the reference diet in protein and energy provision, contained 20% raw soy meal in order to (putatively) elicit changes in intestinal protein flow. Each diet was fed to 10 replicate cages of eight birds per cage from Day 1 to 21. Feed and water were available ad libitum and an indigestible marker was included for assessment of ileal digestibility. Weight gain and feed intake were monitored and at the end of the trial period birds were killed, pancreatic mass was measured and the ileum was excised and the contents were collected, immediately frozen in liquid nitrogen and were subsequently lyophilised. Protein from the ileal digesta was extracted and exposed to proteomic analysis with peptide fragments identified and compared with an amalgamated database containing protein sequences from chicken, soy and maize. Addition of 20% raw soy meal to the maize/soy-based diet resulted in a reduction in weight gain, feed intake and an increase in feed conversion ratio (P &amp;lt; 0.001). Pancreatic mass was significantly increased and the apparent ileal digestibility of protein was significantly decreased by raw soy meal inclusion. Overall, a total of 248 proteins were identified from endogenous origin, 336 from soy and 411 from maize. However, the relative abundance of these proteins were ~20–30% for endogenous protein, 65–75% for soy protein and ~2–4% for maize protein. The addition of 20% raw soy meal resulted in an increase in the relative abundance of endogenous protein and a reduction in the relative abundance of protein from soy with no measurable effect on the presence of protein from maize. Specifically, in the endogenous protein fraction, there was a significant reduction in the relative abundance of metalloendopeptidase, aminopeptidase and alkaline phosphatase and a significant increase in the relative abundance of colipase and trypsin, in response to raw soy meal inclusion. For proteins originating from soybean, the addition of raw soy meal to the diet resulted in a significant increase in the relative abundance of protein from the 2S albumin fraction, Kunitz and Bowman–Birk trypsin inhibitors and soybean agglutinin whereas there was a reduction in the relative abundance of globulin and glycinin. Addition of raw soy meal to the diet also resulted in a significant increase in the presence of maize prolamin in the lumen and a significant decrease in the presence of globulin-2, β-1–3-glucanase and cystatin. These results demonstrate considerable potential of proteomics technology to identify changes in the digestion and secretion of protein in the intestine of chickens. Although these data are preliminary and based on an animal model that included diets that were formulated to have a chronic effect on intestinal physiology it is evident that changes in diet composition can have a profound effect on the origin of protein that leaves the ileum.

흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성

Abstract Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and 2,000 µg/mL, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.Key words: soy sauce, black garlic extract, polysaccharide, DPPH, ABTS

Skeletal response to diet with soya bean seeds used as primary source of protein in growing broiler chickens.

The study was conducted using 120 commercial broiler chicks (Ross 308) randomly allocated to two experimental groups. The experimental diets, differing only in protein source, either solvent-extracted soya bean meal (SBM) or traditional (non-genetically modified) full-fat soya bean seeds (FFS), were prepared using practical corn-based formulation designed to meet nutritional requirements of broilers. Performance parameters were monitored weekly. Also, the subjects were evaluated daily for overt changes in skeletal anatomy and gait physiology. Randomly selected chickens from each group (seven males and seven females) were euthanized at 2, 3, 4 and 6weeks of age, and bone specimens were collected for further study. Bone mineral density (BMD) and bone mineral content (BMC) were determined in tibiotarsal bones. Broilers fed FFS diet showed retarded growth rate and decreased feed intake (both p<0.001). Both BMD and BMC parameters were significantly lower (p<0.05) in bones of chickens from the FFS group in comparison with the SBM group. The chickens fed the FFS diet showed higher incidence of skeletal pathology including angular deformities and torticollis (both p<0.01). Of note, cases of torticollis were observed only in FFS group. In many cases, skeletal abnormalities resulted in considerable changes in gait pattern, and in some instances, the pathology of leg bones was so advanced that the affected individuals were unable to walk, but this deformity was not seen in SBM group. From this study, it can be inferred that raw soya beans contain factors that have some specific detrimental effects on skeletal system of chickens.

Effect of soy crumbles on the physico-chemical quality of chicken meat powder during storage at 37±1ºC

The present study was conducted to investigate the effect of different levels of soy crumbles on the physico-chemical quality of chicken meat powder. Fresh chicken meat was procured locally and chicken meat powder (CMP) was made with value addition following standard protocol which was used as control for this study. Soy powder (SP) was prepared from the raw soy chunk and standardized to replace CMP by 2.5, 5.0, 7.5 and 10% for making extended CMP. The SP extended chicken meat powder was envisaged for physico-chemical quality on day 0, 5, 10 and 15 of storage. Moisture content of CMP did not show any significant change though the total protein and ash contents were increased significantly (p<0.05) with increasing SP level throughout the study. The percent of ether extract, cholesterol and TBA values in the extended CMP was decreased significantly (p<0.05) towards the end of the experiment. From this study it can be concluded that higher level of SP (10%) was found superior to other levels in order to sustain storage stability without reducing physico-chemical quality of the extended chicken meat powder.

High levels of whole raw soya beans in dairy cow diets: digestibility and animal performance.

The aim of this study was to evaluate the effects of high levels of whole raw soya beans in the diets of lactating cows. Twelve Holstein dairy cows were used, randomized in three 4× 4 balanced and contemporary Latin squares and fed the following diets: (i) control (C), without including whole raw soya beans; (ii) 80g/kg in DM of whole raw soya beans (G80); (iii) 160g/kg in DM of whole raw soya beans (G160); and (iv) 240g/kg in DM of whole raw soya beans (G240). There was significant reduction (p<0.05) in dry matter intake (kg/day) in cows supplemented with G240 compared with C (23.8 vs. 25.3 respectively). G240 diets presented lower crude protein digestibility (g/kg) (p<0.05) in comparison with C diet (683 vs. 757 respectively). There was significant effect of experimental rations in nitrogen balance (p<0.05), G240 diet presenting significant reduction in comparison with the other diets, and faecal excretion of nitrogen was higher for G240 diet. The concentration of ruminal ammoniacal nitrogen was significantly higher (p<0.05) for cows receiving control diet, compared to other diets. G240 diet resulted in significantly lower milk and protein yield (p<0.05) in comparison with C diet. Significant C18:2 cis fatty acids were observed in milk concentrations (p<0.05) for G240 diet. The use of high level of whole raw soya beans in dairy cow diets improves the unsaturated fatty acid profile in milk, and the diets (G80 and G160) led to minor alterations in the digestive processes and animal metabolism.

Effect of raw soya bean particle size on productive performance and digestion of dairy cows.

Differing soya bean particle sizes may affect productive performance and ruminal fermentation due to the level of fatty acid (FA) exposure of the cotyledon in soya bean grain and because the protein in small particles is more rapidly degraded than the protein in large particles, which influence ruminal fibre digestion and the amounts of ruminally undegradable nutrients. The objective of this experiment was to investigate the effects of raw soya bean particle size on productive performance, digestion and milk FA profile of dairy cows. Twelve Holstein cows were assigned to three 4×4 Latin squares with 21-day periods. At the start of the experiment, cows were 121days in milk (DIM) and yielded 30.2kg/day of milk. Cows were fed 4 diets: (i) control diet (CO), without raw soya bean; (ii) whole raw soya bean (WRS); (iii) cracked raw soya bean in Wiley mill 4-mm screen (CS4); and (iv) cracked raw soya bean in Wiley mill 2-mm screen (CS2). The inclusion of soya beans (whole or cracked) was 200g/kg on dry matter (DM) basis and partially replaced ground corn and soya bean meal. Uncorrected milk yield and composition were not influenced by experimental diets; however, fat-corrected milk (FCM) decreased when cows were fed soya bean treatments. Soya bean diets increased the intake of ether extract (EE) and net energy of lactation (NEL ), and decreased the intake of DM and non-fibre carbohydrate (NFC). Ruminal propionate concentration was lower in cows fed WRS than cows fed CS2 or CS4. Cows fed cracked raw soya bean presented lower nitrogen in faeces than cows fed WRS. The milk of cows fed WRS, CS2 and CS4 presented higher unsaturated FA than cows fed CO. The addition of raw soya bean in cow diets, regardless of the particle size, did not impair uncorrected milk yield and nutrient digestion, and increased the concentration of unsaturated FA in milk. Cows fed cracked raw soya bean presented similar productive performance to cows fed whole raw soya bean.

Total tract nutrient digestion and milk fatty acid profile of dairy cows fed diets containing different levels of whole raw soya beans.

Whole oilseeds such as soya beans have been utilized in dairy rations to supply additional fat and protein. However, antinutritional components contained in soya beans, such as trypsin inhibitors and haemagglutinins (lectins) may alter digestibility of nutrients and consequently affect animal performance. The objective of the present experiment was to quantify the effect of different levels of whole raw soya beans in diets of dairy cows on nutrient intake, total tract digestion, nutrient balances and milk yield and composition. Sixteen mid to late-lactation cows (228 ± 20 days in milk; mean ± SD) were used in four replicated 4 × 4 Latin square design experiment with 21-d periods. Cows were assigned to each square according to milk yield and DIM. The animals were randomly allocated to treatments: control (without soya beans addition; CO), WS9, WS18 and WS27, with addition of 9%, 18% and 27% of whole raw soya bean in diet on a dry matter (DM) basis respectively. All diets contained identical forage and concentrate components and consisted of maize silage and concentrate based on ground corn and soya beans at a ratio of 60:40. There were no differences in OM, CP, NDF and NEL intakes (kg/day and MJ/day) among the treatments (p > 0.05). However, DM and NFC intakes were negatively affected (p = 0.04 and p < 0.01, respectively) and ether extract (EE) intake was positively affected (p < 0.01). Total tract digestion increased linearly with whole raw soya beans for EE (p < 0.01) and NDF (p = 0.01). The excretion (kg/day) of digested soya beans grains increased linearly according to addition of whole raw soya beans. However, the nutritive characteristics of excreted grains were not altered. Milk (kg), milk lactose (kg) and protein (kg) yield decreased linearly (p < 0.01, p < 0.01 and p = 0.04, respectively) milk fat content (%) increased linearly (p < 0.01) with whole raw soya beans inclusion. Increasing addition of whole raw soya beans affected milk fatty acid profile with a linear decrease of cis-9-trans 11CLA and total saturated FA; and linear increase of total unsaturated and C18:3 FA. Energy balance was positively affected (p = 0.03) by whole raw soya beans as well as efficiency of NEL milk/DE intake (p = 0.02). Nitrogen balance and microbial protein synthesis were not affected by whole raw soya beans. Increasing doses of whole raw soya beans decreased dry matter intake and milk yield, however, led to an increase of unsaturated acids in milk and higher milk fat concentration.

Prevention of Salmonella contamination of finished soybean meal used for animal feed by a Norwegian production plant despite frequent Salmonella contamination of raw soy beans, 1994-2012.

BackgroundSalmonella contaminated animal feed is a major source for introducing Salmonella into the animal derived food chain. Because soybeans frequently are contaminated with Salmonella, soybean meal used as animal feed material, a by-product of a “crushing plant” which produces oil from soybeans, can be important source of Salmonella in the animal feed.We report the successful control of Salmonella from 1994 to 2012 in a Norwegian crushing plant producing soybean meal from imported soy beans. The results are based on an officially supervised HACCP based program including annual testing of around 4000 samples.ResultsDuring the 19-year period, 34% of samples collected during unloading of ships delivering soybeans yielded Salmonella; the proportion of samples from ships that yielded Salmonella varied from 12-62% each year. Dust samples from all shiploads from South America yielded Salmonella. In total 94 serovars of Salmonella were isolated, including nine (90%) of the EU 2012 top ten serovars isolated from clinical cases of salmonellosis in humans, including major animal pathogenic serovars like Spp. Typhimurium and Enteritidis.The effectiveness of the HACCP based control was indicated by a low prevalence of Salmonella contamination in the clean area of the plant, which is considered to be the main reason for the successful prevention of Salmonella in the end product. Despite extensive testing, no sample from the finished soybean meal product was found to be Salmonella contaminated.ConclusionsThis study shows that a HAACP-based control program in a soybean crushing plant can produce Salmonella free soybean meal despite frequent Salmonella contamination of raw soybeans. That approach is suggested as an effective way to minimize the risk of Salmonella exposure of the animal feed mills and contamination of the subsequent animal feed chain.

Development of an Animal Model to Evaluate the Allergenicity of Food Allergens

Scope: Considering the increasing numbers of patients suffering from food allergy (FA) as well as the great variety of novel foods and food compositions, an unmet need exists for the development of preclinical approaches to characterize the allergenic potential of proteins. The aim of our study was to evaluate the allergenicity of different food allergens in a rat model. Methods: Brown Norway rats were sensitized to protein extracts (RuBisCO, apple, soy, peanut, garden pea) or ovalbumin (OVA) combined with Bordetella pertussis and aluminium hydroxide, followed by oral allergen challenges. Results: Allergen-specific serum immunoglobulin production and the proliferation of mononuclear cells from spleen confirmed sensitization. To assess functional alterations in the gut, intestinal permeability was measured, which increased in sensitized and challenged animals compared to non-sensitized controls. Allergens with high allergenic potential (peanut, OVA, soy) caused a stronger immunological response than allergens with low allergenic potential, such as RuBisCO and apple. Moreover, the immunological responses were reduced when using boiled instead of raw soy and pea proteins. Conclusion: This model mimics key features of FA and facilitates investigating the allergenicity of allergens in novel food or food compositions in vivo.

Changes in Macronutrient, Total Phenolic and Anti-Nutrient Contents during Preparation of Tempeh

Background: The effects of processing towards changes in contents of macronutrient, total phenolic and antinutrient during preparation tempeh was studied. Tempeh preparation was carried out using the usual method used in the tempeh cottage industry in Malaysia. Methods: The samples studied were in the form of raw, soaked, cooked soya bean and tempeh. Macronutrients, total dietary fiber (TDF), total phenolic, phytate and oxalate were determined using AOAC method, Folin-Ciocalteu assay, Anion Exchange Column (AEC) and Oxalate kit, respectively. Each analysis was carried out with minimum of four replicates for every sample. Results: Raw soya bean contained significantly lower (p<0.05) content of moisture (10.11%) but highest in ash (5.27%), protein (32.80%), fat (10.60%), carbohydrate (41.22%), phytate (615.00 mg/100 g) and oxalate (43.43 mg/100 g) contents when compared to tempeh. Phenolic content (8.90 mg GAE/100 g) increased significantly after fermentation process and it was not significantly different compared to the one in raw soya bean. Fermentation process also caused increment moisture content but reduction in ash, protein, fat, carbohydrate, phytate and oxalate contents in tempeh. Conclusions: Nutrient and phenolic contents reduced after soaking and boiling process. However, total phenolic increased after fermentation process. Anti nutrients like phytate and oxalate contents were reduced significantly with fermentation. Tempeh produced in this study can be considered as food containing low amount of oxalate content (<10 mg/ serving).

Characterization of Aroma Compounds in Raw Soy Sauce after Cooking

Characterization of Aroma Compounds in Raw Soy Sauce after Cooking

Soy Dietary Supplements - Quantitation of Isoflavonoids, Quality Control, and Content Uniformity using NMR Spectroscopy

Herbal-based dietary supplements are a rapidly expanding market with increasing regulatory controls in many countries. NMR spectroscopy is a powerful tool for measuring, testing, and controlling the composition of these products. Soy-based supplements can contain both specific chemical ingredients such as genistin and a mixture of herbs or other biological ingredients. Using rapid and fully-automated NMR techniques, products like these can be tested for potency of labeled ingredients as well as the overall character of the product. In this study, three different over the counter formulations were investigated for potency, the presence of process-induced degradation, and content uniformity using a single, 3 minute per sample analysis. Verification and quantitation of the labeled isoflavonoid ingredients was straightforward, showing reasonable agreement with the expected results. The presence of genistein, a degradant created during the extraction of genistin from soybeans, was quantitated in each sample. The ratio of genistein to genistin indicates the harshness of the extraction process used to manufacture the raw soy material. Finally, PCA analysis was used to investigate the variability of the products with respect to each other and within tablets of the same product.

Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.