title: Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology.
abstract: The effects of jet-milling on the physicochemical and sensorial properties of defatted soybean flour (DSF) were investigated. Superfine DSF powder (DSF-JM; D50 = 4.3 ± 0.1 μm) was prepared from DSF powder (DSF-150; D50 = 257.0 ± 1.7 μm) via conventional sifting followed by jet-milling. The jet-milled DSF showed significant increases in hydration properties, with increases in the water-holding capacity, water-solubility index, and swelling capacity of 24%, 39%, and 32%, respectively. Soluble dietary fibre and fat-binding capacity of DSF-JM also increased significantly (p < 0.05). A quantitative descriptive analysis by trained panelists indicated that the sensorial properties of DSF were also modified by jet milling. The DSF-JM showed significant reductions in bitterness and roughness, but sweetness increased, and the colour of DSF-JM changed to a brighter achromatic colour. These results indicate that superfine DSF could be an ingredient used to modify physical and sensorial properties of food.
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Republic of Korea; Indonesian Agency of Agricultural Research and Development, Indonesia.
authors.forename: Syahrizal
authors.initials: S
authors.lastname: Muttakin
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Republic of Korea.
authors.forename: Min Soo
authors.initials: MS
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Republic of Korea. Electronic address: dong-un.lee@cau.ac.kr.
authors.forename: Dong-Un
authors.initials: DU
authors.lastname: Lee
mesh_terms: D005433:Flour; D008855:Microscopy, Electron, Scanning; D010316:Particle Size; D011208:Powders; D012995:Solubility; D013025:Glycine max / Q000737:chemistry*; D013649:Taste; D014867:Water / Q000737:chemistry
chemical_list: D011208:Powders; D014867:Water
keywords: Defatted soybean flour; Jet mill; Physicochemical property; Sensorial property; Superfine powder