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Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

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Abstract

Physicochemical, functional and microstructural characteristics of the seeds from three vegetable soybean varieties (‘Asmara’, ‘Randolph’, and ‘Owens’) grown in Virginia and their responses to cooking process were investigated. In the three varieties, carbohydrate is the predominant component ranging from 42.4 to 48.1 %, followed by protein (34.2–35.4 %), oil (13.1–17.5 %) and ash (4.21–4.88 %). The major sugars in the beans are sucrose (5.94–12.2 %) and fructose (1.61–2.31 %). Cooking process significantly (P < 0.05) decreased the levels of carbohydrate and sucrose, but increased protein and fiber contents. Among the three varieties, raw ‘Asmara’ was the heaviest (40.7 g/100 seeds), while ‘Owens’ beans had the greatest hardness (3615 g f ). ‘Owens’ had the highest water holding capacity (246.7 mL/100 g sample), the lowest oil holding capacity (148.1 mL/100 g sample), protein solubility (11.9 %), emulsifying activity (40.8 %) and foaming capacity (8.97 %). Cooking significantly (P < 0.05) decreased the lightness, hardness, protein solubility, emulsifying activity and foaming capacity of the beans but increased their water absorption and holding capacities. ‘Owens’ showed the least total solid loss (3.09 %) during the cooking. Bean morphology was also affected by cooking with larger granules and rough surface. Of the three varieties investigated, ‘Owens’ exhibited significant differences in the physicochemical and functional properties as well as the response to cooking process.

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Acknowledgment

The authors thank Drs. Edward Sismour and Anwar Hamama, Mrs. Naomi Pearson, Sara Bragg, and Stephanie Davis, at Virginia State University, and Dr. Dmitry Pestov and Mr. Dustin Clifford at Virginia Commonwealth University for technical support. Partial funding was provided through Virginia Tobacco Commission Agribusiness Grant (TICR# 1984). The research was conducted at Virginia State University Agricultural Research Station (Journal Series Number 320).

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    1. Agricultural Research Station, Virginia State University, 1 Hayden Road, Petersburg, VA, 23806, USA

      Yixiang Xu, Julie Barbaro, Felicia Reese, Alana Langaigne, Laban Rutto & Maru Kering

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    1. Yixiang Xu
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    2. Julie Barbaro
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    Correspondence to Yixiang Xu.

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    Julie Barbaro and Felicia Reese have equal contribution to this work.

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    Xu, Y., Barbaro, J., Reese, F. et al. Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process. Food Measure 9, 471–478 (2015). https://doi.org/10.1007/s11694-015-9255-2

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