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Sensory characteristics and oxidative stability of soybean oil and flour extracted with aqueous isopropyl alcohol

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Soybean flakes extracted with hexane or aqueous isopropyl alcohol (85%, 87.7% and 90.5% IPA by weight) were processed to toasted flours and the miscellas to refined soybean oils. These products were evaluated for sensory characteristics and oxidative stability. Sensory analyses of initial oils and flours indicated good quality products. Initial flavor scores of IPA-extracted oils and flours were not significantly different from those of hexane-extracted oil and flour. Flour samples aged at 49 C for 1 mo and 37 C for 3 mo were rated slightly lower in flavor score than the initial flours. Flavor scores of oils decreased after aging but remained acceptable. Oils extracted with aqueous IPA concentrations of 85% and 90.5% received significantly lower scores than oils extracted with hexane or 87.7% IPA after 8 hr of fluorescent light exposure. Oxidative stability measured by the induction of weight increases of the oils during aging was similar. Residual solvent flavors were slightly detectable in unaged IPA flours and in those aged 3 mo at 37 C.

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Authors and Affiliations

  1. Northern Regional Research Center, Agricultural Research Service, U.S.Department of Agriculture, 61604, Peoria, IL

    K. Warner & E. C. Baker

Authors
  1. K. Warner
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  2. E. C. Baker
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Warner, K., Baker, E.C. Sensory characteristics and oxidative stability of soybean oil and flour extracted with aqueous isopropyl alcohol. J Am Oil Chem Soc 61, 1861–1864 (1984). https://doi.org/10.1007/BF02540818

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  • DOI: https://doi.org/10.1007/BF02540818

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