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Beverages 2017, 3(2), 23;

Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies

United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL 61604, USA
Mention of trade names or commercial products in this article is solely for the purpose of providing scientific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.
Author to whom correspondence should be addressed.
Academic Editor: Vassilios Raikos
Received: 2 March 2017 / Revised: 19 May 2017 / Accepted: 22 May 2017 / Published: 25 May 2017
(This article belongs to the Special Issue Beverage Emulsions)
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In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market. View Full-Text
Keywords: soybean; navy bean; emulsion; anti-nutrition; jet-cooking soybean; navy bean; emulsion; anti-nutrition; jet-cooking

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Liu, S.X.; Singh, M.; Wayman, A.E.; Chen, D.; Kenar, J.A. Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies. Beverages 2017, 3, 23.

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