Cereal Chem 48:640 - 646.  |  VIEW ARTICLE
Laboratory Evaluation of Hexane: Alcohol Azeotrope-Extracted Soybean Flakes as a Source for Bland Protein Isolates.

A. C. Eldridge, J. E. Kalbrener, H. A. Moser, D. H. Honig, J. J. Rackis, and W. J. Wolf. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Most commercial edible soy products in the U.S. are prepared from hexane-extracted soybean flakes. The flavor of these materials prevents their unrestricted use in bland foods and beverages. Studies now indicate that defatted flakes can be improved in flavor by re-extraction with azeotropic mixtures of hexane:methanol, hezane:ethanol, or hexane:2-propanol. The nature and intensities of flavors of defatted flakes, azeotrope- extracted flakes, and protein isolates prepared from both types of flakes were evaluated by a taste panel. Samples were rated for odor and flavor. Flavor responses for laboratory-prepared defatted flakes, azeotrope-extracted flakes, and their isolated proteins were beany, bitter, and astringent; but the flavor intensities of the azeotrope-extracted products were lower than for hexane-defatted products.