ArticleFoods (Basel, Switzerland)2020
β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 33 citations in OpenAlex.
- Time-dependent shifts in microbiota and metabolites of Yuba under ambient storage: implication for quality deterioration and spoilage.Frontiers in nutrition · 2026Article
- Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions.Nutrients · 2025Article
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process.Food chemistry: X · 2024Article
- Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.Foods (Basel, Switzerland) · 2024Article
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
- Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels.Food science & nutrition · 2023Article
- Faba Bean Flavor Effects from Processing to Consumer Acceptability.Foods (Basel, Switzerland) · 2023Review
- Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways.Foods (Basel, Switzerland) · 2023Article
- Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD-ACP): Improved Functional Properties of Soy Protein Film.Foods (Basel, Switzerland) · 2022Article
- Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.PloS one · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The application of β-cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1-4%) on the beany flavor masking and textural modification of yuba film prepared by isolated soy protein (ISP) in the presence of (+CD), or after removing, the flavor-entrapped CD (-CD). Based on gas chromatography-mass spectrometry (GC-MS), the addition of CD caused a decrease in 1-octen-3-ol, benzaldehyde, hexanal, and 2-heptanone, which are characterized as the major beany flavor compounds. Regardless of presence or removal, the use of CD was effective in reducing beany flavor in yuba film. Scanning electron microscopy (SEM) observation indicated that the CD present in yuba film was distributed on the lower surface and matrices of the films. In yuba film containing 4% CD, the CD crystals were concentrated on both the upper and lower surfaces of the film. The textural properties of the yuba film were affected by the presence or removal of CD, and better puncture strength was obtained when yuba was made after removing the CD. Therefore, this study indicates that the addition of CD was a good approach to mask the beany flavor of soy protein-based products, and textural properties could be improved by removing CD from the product formulation.
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Registered trials
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