University of Arkansas, Fayetteville Division of Agriculture
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Abstract

Soybean was introduced in the U.S. in the 1800s, and it has been proven to have several health benefits. New cultivars of soybeans with varying hull colors have been developed using plantbreeding technology. Canning is one of the effective processing methods to extend the shelf life of products. However, very little information is available on canned soybeans. This research studied the composition of 12 soybean cultivars including two cultivars with brown seed coat (R08-4014 and R09-349), three cultivars with black seed coat (R07-1927, R07-10396, and R09-345), and seven regular cultivars with yellow seed coat (R05-1772, R05-4969, R07-2001, R08-4005, R08- 4006, UA Kirksey, and JYC-2) grown in Arkansas and investigated the effect of the canning process on the color, texture, and sensory properties. The data showed that the 12 soybean cultivars had lower moisture content values ranging from 6.7% to 9.1% in comparison to higher levels of moisture (13%) present in commercial lines. The protein content ranged from 40.2% to 51.0% which was higher than the expected approximate content of commercial soy (30-40%). The canning process increased the redness (+a values) of the beans but neither off-flavor nor bitterness was observed in the canned products. Among the soybean cultivars with yellow seed, the canned products of JYC-2 were the most preferred according to sensory panelists. In conclusion, canned products of soybeans can be prepared under optimized conditions to produce a product that is acceptable to consumers.

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