Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans

Srinivas Rayaprolu; Navam Hettiarachchy; Mohammed Aldoury; Sungeun Cho; David Moseley; Pengyin Chen

doi:doi:10.11648/j.jfns.20150303.17

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Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans

Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, Pengyin Chen

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 3)

Received: 16 October 2014 Accepted: 23 October 2014 Published: 12 May 2015

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Abstract

Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 3)
DOI	10.11648/j.jfns.20150303.17
Page(s)	119-125
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Freeze-Dried Snack, Physico-Textural Properties, Genetically Modified Soybeans, Breakfast Cereal

References

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Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, et al. (2015). Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. Journal of Food and Nutrition Sciences, 3(3), 119-125. https://doi.org/10.11648/j.jfns.20150303.17

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ACS Style

Srinivas Rayaprolu; Navam Hettiarachchy; Mohammed Aldoury; Sungeun Cho; David Moseley, et al. Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. J. Food Nutr. Sci. 2015, 3(3), 119-125. doi: 10.11648/j.jfns.20150303.17

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AMA Style

Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, et al. Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. J Food Nutr Sci. 2015;3(3):119-125. doi: 10.11648/j.jfns.20150303.17

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@article{10.11648/j.jfns.20150303.17,
  author = {Srinivas Rayaprolu and Navam Hettiarachchy and Mohammed Aldoury and Sungeun Cho and David Moseley and Pengyin Chen},
  title = {Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {3},
  pages = {119-125},
  doi = {10.11648/j.jfns.20150303.17},
  url = {https://doi.org/10.11648/j.jfns.20150303.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.17},
  abstract = {Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.},
 year = {2015}
}

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TY  - JOUR
T1  - Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans
AU  - Srinivas Rayaprolu
AU  - Navam Hettiarachchy
AU  - Mohammed Aldoury
AU  - Sungeun Cho
AU  - David Moseley
AU  - Pengyin Chen
Y1  - 2015/05/12
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150303.17
DO  - 10.11648/j.jfns.20150303.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 119
EP  - 125
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150303.17
AB  - Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.
VL  - 3
IS  - 3
ER  -

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Author Information

Srinivas Rayaprolu

Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR
Navam Hettiarachchy

Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR
Mohammed Aldoury

Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR
Sungeun Cho

Department of Food Science, University of Arkansas, N Young Ave., Fayetteville, AR
David Moseley

Crop Soil and Environmental Sciences building, 115 Plant Sciences Building, University of Arkansas, Fayetteville, AR
Pengyin Chen

Crop Soil and Environmental Sciences building, 115 Plant Sciences Building, University of Arkansas, Fayetteville, AR

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Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, et al. (2015). Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. Journal of Food and Nutrition Sciences, 3(3), 119-125. https://doi.org/10.11648/j.jfns.20150303.17

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ACS Style

Srinivas Rayaprolu; Navam Hettiarachchy; Mohammed Aldoury; Sungeun Cho; David Moseley, et al. Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. J. Food Nutr. Sci. 2015, 3(3), 119-125. doi: 10.11648/j.jfns.20150303.17

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AMA Style

Srinivas Rayaprolu, Navam Hettiarachchy, Mohammed Aldoury, Sungeun Cho, David Moseley, et al. Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans. J Food Nutr Sci. 2015;3(3):119-125. doi: 10.11648/j.jfns.20150303.17

Copy | Download

@article{10.11648/j.jfns.20150303.17,
  author = {Srinivas Rayaprolu and Navam Hettiarachchy and Mohammed Aldoury and Sungeun Cho and David Moseley and Pengyin Chen},
  title = {Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {3},
  pages = {119-125},
  doi = {10.11648/j.jfns.20150303.17},
  url = {https://doi.org/10.11648/j.jfns.20150303.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.17},
  abstract = {Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans
AU  - Srinivas Rayaprolu
AU  - Navam Hettiarachchy
AU  - Mohammed Aldoury
AU  - Sungeun Cho
AU  - David Moseley
AU  - Pengyin Chen
Y1  - 2015/05/12
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150303.17
DO  - 10.11648/j.jfns.20150303.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 119
EP  - 125
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150303.17
AB  - Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.
VL  - 3
IS  - 3
ER  -

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