39B-27

G. SU and K. C. Chang. Food and Nutrition, North Dakota State University, Fargo, ND 58105

Soybeans are an important dietary protein source around the world. A variety of soybean foods are prepared by traditional methods. No research has been done to use traditional yuba to make new meat-like foods. Little was known about processing on the trypsin inhibitors activity (TIA), in vitro digestibility, and sensory attributes from soybeans to yuba and meat-like products.

Our objectives were to investigate effect of heating time, baking soda concentration (BSC), and chicken flavor concentration (CFC) on TIA, in vitro digestibility, and sensory attributes of meat-like products.

Soybeans were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and kept at 85-95^oC. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in meat-flavor solutions at 25%, or 35% (or baking soda solutions of 0%, 1%, 2%, and 3%), and cooked at 100^oC for 30 min, 60 min, and 90 min. The TIA and in vitro digestibility were determined by methods of Kakade et al. (1974) and Satterlee et al. (1979). Sensory evaluation was done by 12 trained panelists. Items included meat flavor, beany flavor,salty flavor, smoothness, firmness, elasticity, and scores.

TIA decreased (p<0.05) with the increase of heating time and BSC. Digestibility decreased with heating time and BSC (p<0.05). Heating in 3% baking soda for 90 min got the lowest digestibility of 84.08%. Sensory Data showed meat flavor was affected by CFC. Scores decreased (p<0.05) with the increase of CFC. By using 0% BSC, 25% CFC, and a short heating time method, the low TIA, high digestibility, and high sensory scores meat-like products could be obtained.

The meat-like soy products with a good textural property and nutritional value could provide an alternative high protein food to benefit vegetarians and general consumers.