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Maestri DM, Labuckas DO, Guzman CA. Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid. Grasas Aceites (Sevilla). 2000; 51(5):316-319. (CA) [A new method to obtain a soybean (SB) with improved flavor characteristics was developed by adding EDTA (EDTA). The SB was evaluated for pH, viscosity, and d., as well as for protein, oil and ash contents, fatty acid compn. and lipoxygenase activity. A water/bean ratio of 4.5:1 was selected because it provided the best protein (4.22 g 100 mL-1) and total solids (8.80 g 100 mL-1) contents. Sensory ratings for flavor and aroma intensities were also detd. and compared with those of a com. soymilk and a soybean beverage without EDTA. Samples from SB had the lowest ratings for green/beany and rancid flavors. The results indicated that the addn. of EDTA may reduce off-flavors in soybean products.]

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