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Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans

Received: 16 October 2014     Accepted: 23 October 2014     Published: 12 May 2015
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Abstract

Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 3)
DOI 10.11648/j.jfns.20150303.17
Page(s) 119-125
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Freeze-Dried Snack, Physico-Textural Properties, Genetically Modified Soybeans, Breakfast Cereal

References
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Cite This Article
  • APA Style

    Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, et al. (2015). Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. Journal of Food and Nutrition Sciences, 3(3), 119-125. https://doi.org/10.11648/j.jfns.20150303.17

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    ACS Style

    Srinivas Rayaprolu; Navam Hettiarachchy; Mohammed Aldoury; Sungeun Cho; David Moseley, et al. Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. J. Food Nutr. Sci. 2015, 3(3), 119-125. doi: 10.11648/j.jfns.20150303.17

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    AMA Style

    Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, et al. Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. J Food Nutr Sci. 2015;3(3):119-125. doi: 10.11648/j.jfns.20150303.17

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  • @article{10.11648/j.jfns.20150303.17,
      author = {Srinivas Rayaprolu and Navam Hettiarachchy and Mohammed Aldoury and Sungeun Cho and David Moseley and Pengyin Chen},
      title = {Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {3},
      pages = {119-125},
      doi = {10.11648/j.jfns.20150303.17},
      url = {https://doi.org/10.11648/j.jfns.20150303.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.17},
      abstract = {Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans
    AU  - Srinivas Rayaprolu
    AU  - Navam Hettiarachchy
    AU  - Mohammed Aldoury
    AU  - Sungeun Cho
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    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    EP  - 125
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20150303.17
    AB  - Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.
    VL  - 3
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Author Information
  • Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR

  • Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR

  • Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR

  • Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR

  • Crop Soil and Environmental Sciences building, 115 Plant Sciences Building, University of Arkansas, Fayetteville, AR

  • Crop Soil and Environmental Sciences building, 115 Plant Sciences Building, University of Arkansas, Fayetteville, AR

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