Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology

Food Chemistry

Volumn 187, Issue , 2015, Pages 106-111

  Muttakin, Syahrizal ^a,b   Kim, Min Soo ^a   Lee, Dong Un ^a  

^a Chung Ang University   (South Korea)

^b Indonesian Agency of Agricultural Research and Development   (Indonesia)

Author keywords

Defatted soybean flour; Jet mill; Physicochemical property; Sensorial property; Superfine powder

Indexed keywords

GRINDING MILLS;

JET MILL; PHYSICOCHEMICAL PROPERTY; SENSORIAL PROPERTIES; SOYBEAN FLOUR; SUPERFINE POWDERS;

MILLING (MACHINING);

ARTICLE; BITTER TASTE; BULK DENSITY; DEFATTED SOYBEAN FLOUR; DIETARY FIBER; ENERGY CONSUMPTION; FOOD COLOR; FOOD HANDLING; HYDRATION; JET MILLING TECHNOLOGY; LASER DIFFRACTION; PARTICLE SIZE; PHYSICAL CHEMISTRY; POWDER; QUANTITATIVE ANALYSIS; SENSORY ANALYSIS; SOYBEAN MEAL; SURFACE AREA; SWEETNESS; CHEMISTRY; FLOUR; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SOYBEAN; TASTE;

GLYCINE MAX;

POWDER; WATER;

FLOUR; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; POWDERS; SOLUBILITY; SOYBEANS; TASTE; WATER;

EID: 84928490270     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.104     Document Type: Article

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