By Sharon Omahen

University of Georgia

If you want the health benefits of soybeans but hate the beany
taste of most soybean products, listen up. University of Georgia
food scientists have developed soybean food products that don’t
taste so beany.

The scientists used L-Star soybeans, a new variety developed
by
the National Agricultural Research Organization in Japan. A
naturally deodorized soybean, L-Star is lipoxygenase-free.

Beany enzyme removed

“This is the enzyme that produces the off flavor in some
soybean
food products,” said Dick Phillips, a food scientist with the UGA
College of Agricultural and Environmental Sciences. “With L-Star,
consumers can get the health benefits of soybeans’
polyunsaturated fatty acids in better-tasting products. Until
now, it’s been good for the heart, bad for the taste buds.”

With funding from the American Soy & Tofu Corporation and
the
U.S. Department of Agriculture’s Federal-State Marketing
Improvement Program, UGA food scientist Yen-Con Hung, along with
Phillips and UGA food scientist Anna Resurreccion, developed a
new soybean product using L-Star beans.

New method used, too

“We started with a new soy milk because this is an established
product that’s available commercially,” Hung said. “These are
whole bean products.”

Traditional soy milk is made by grinding soaked soybeans with
water and then filtering out solid and insoluble materials, he
said. The new L-Star soy milk is made by grinding the soybeans
with water and not filtering out the solids.

A sensory specialist, Resurreccion conducted consumer studies
last fall on the UGA campus in Griffin, Ga. The study revealed
high consumer acceptance of the L-star soy milk. “The consumers
we tested think the quality is equal to commercial soy milk,”
Hung said. “They like the color, appearance and taste, too.”

L-Star tofu, instant soy milk

Another new product UGA scientists are working on is tofu made
from L-Star soybean curd.

“It’s also a whole-bean product, so consumers get the
nutritional
and health-related benefits from consuming whole beans versus
only the soluble part of the soybeans,” Hung said.

Under Hung’s leadership, UGA food science graduate student,
Mark
Jarrard Jr. is working on an instant soy milk using L-Star
soybeans.

To make it into the marketplace, the products must be
developed
by a food company, Hung said. The next stage of the project is to
garner industry interest in the products.

L-Star or not?

Besides the new L-Star food products, Phillips created a
quality
control test. The test will assure soybean buyers they are truly
buying L-Star soybeans.

“Soybeans are harvested and brought by trucks to a central
buying
point,” Phillips said. “With the existing tests, there’s a whole
menu of things buyers look for, quality-wise. But they don’t test
for lipoxygenase.”

The existence of the enzyme would let buyers know the beans
are
not L-Star. Lab methods that test for the enzyme aren’t feasible
at a buying point, he said.

Phillips’ test uses color as an indicator to test soybeans for
lipoxygenase. A buyer takes a sample from the load, crushes the
beans, places them in a tube and shakes them.

“If the color fades, the beans contain the enzyme and the
buyer
knows they aren’t L-Star soybeans,” Phillips said.

Working with the Georgia-Florida Soybean Association, UGA
scientists shared the test with a handful of buyers who are
testing it in the field.

The test project was funded in part by the Georgia
Agricultural
Commission for Soybeans.