文章基本信息

标题：Evaluation of the Physicochemical and Functional Properties of Aquasoya ( Glycine max Merr.) Powder for Vegan Muffin Preparation
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作者：Yoon-Ha Kim ; Weon-Sun Shin ; Cristina Fernandez-Fraguas 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：4
DOI：10.3390/foods11040591
语种：English
出版社：MDPI Publishing
摘要：Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products.
关键词：enaquasoyayellow soybeanegg white replacementfunctional propertiesvegan muffins