By Sara Diedrich
In Missouri, soybeans aren’t just a crop; they’re the state’s top commodity. At the University of Missouri, researchers are developing innovative ways to improve the flavor of soy-based foods, deliver more health benefits and appeal to a wider audience.
In a recent study, Bongkosh “Jeab” Vardhanabhuti, an associate professor of food science, and her team at the College of Agriculture, Food and Natural Resources compared the taste and aroma of four soybean varieties — three specially bred by plant scientists at Mizzou. All the varieties were grown under identical conditions and processed into a raw soy slurry, similar to uncooked soymilk. They found that a variety called “Super” yielded the best results, delivering the most pleasant flavor and aroma, making it more appealing to Western consumers.
“The typical soy foods are soy milk, tofu, soy sauce, tempeh and miso,” Vardhanabhuti, who works in the Division of Food, Nutrition and Exercise Sciences, said. “People in Asian culture have been using soybean products for centuries. Now, more and more Western consumers are interested in soy products, and we are looking to offer options for everyone.”
“The biggest challenge with soy is flavor,” she said. “Our research zeroes in on this issue. While the beany flavor might be acceptable in foods like tofu or soy milk, it’s less welcome in products such as plant-based burgers or protein shakes, where you don’t want the taste of soy dominating.”
Source : missouri.edu