Processing of lipoxygenase-free soybeans and evaluation in foods

Lipoxygenase-free soybeans were processed into flour, concentrate. and isol ate and compared to normal soybeans in bread, meat patties, and a beverage, respectively. Bread made with 20% normal or lipoxygenase-free soy flour ha d greater (P <0.05) beany flavor than control yeast bread, There were no di fferences in beany flavor scores between soy flour types, normal and lipoxy genase-free. Ground beef patties made with 5%; acid-washed or ethanol-washe d soy protein concentrate had greater (P <0.05) beany flavor than control g round beef patties. Ground beef patties made with ethanol-washed concentrat e were scored lower in beany flavor than those made with acid-washed concen trate from normal soybeans. There were no differences in beany flavor betwe en normal and lipoxygenase-free soy isolate in 2%-fat or no-fat beverages. Comminuted meat products made with lipoxygenase-free soy proteins, especial ly ethanol-washed concentrate, have potential for making soy foods with les s beany flavor than foods made with normal soy.