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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #343354

Research Project: Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products

Location: Functional Foods Research

Title: Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions

item Liu, Sean
item Singh, Mukti
item Wayman, Ashley
item Chen, Diejun
item Kenar, James - Jim

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/27/2017
Publication Date: 8/30/2017
Citation: Liu, S.X., Singh, M., Wayman, A.E., Chen, D., Kenar, J.A. 2017. Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions [abstract]. 15th Euro Fed Lipid Congress.

Interpretive Summary:

Technical Abstract: In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were evaluated: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market.