Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid

A new method to obtain a soybean (SB) with improved flavor characteristics was developed by adding ethylenediaminetetraacetic acid (EDTA). The SE was evaluated for pH, viscosity and density, as well as for protein, oil and as h contents, far, acid composition and lipoxygenase activity. A water/bean r atio of 4.5:1 was selected because it provided the best protein (4.22 g 100 ml(-1)) and total solids (8.80 g 100 ml(-1)) contents. Sensory ratings for flavor and aroma intensities were also determined and compared with those of a commercial soymilk and a soybean beverage without EDTA. Samples from S E had the lowest ratings for green/beany and rancid flavors. The results in dicated that the addition of EDTA may reduce off-flavors in soybean product s.