Lab 2 Flashcards
Name some products from soybeans
Soy milk, soy flour, tofu, tempeh, miso, natty, soya sauce, TVP, coffee substitutes
How are soy beverages extracted? What accounts for their bitter taste?
Extracted from ground soybeans, or made from soy flour that is not defatted.
Bitter taste prom enzyme lipoxygenase - activated when the bean is ground.
How is lipoxygenase degraded? Homemade versions?
Grinder in hot water, preventing bitter taste.
Homemade versions must be boiled for 20 minutes to destroy trypsin inhibitor.
How does soy milk compare to cows milk?
Soy milk contains only 25% of calcium and no B12 compared to cows milk.
Is soy milk enriched?
Yes, but must read label.
What is often added to soy milk?
Calcium
B12
Vitamins A & D
Soy milk is an appropriate substitute for ____ since it does not contain the ___ sugar
lactose intolerant
does not contain lactose sugar
What is tofu?
Originates from japan, “soy cheese” or “curdled soy beverage”.
How is tofu made?
1) Soybeans are soaked, ground into a sandy paste and boiled in water.
2) Liquid is drained, magnesium or calcium coagulant salt is added to induce formation of curds.
3) Liquid is drained for a second time, and curds remaining behind are pressed into a solid block
How should opened tofu be stored?
Kept refrigerated in water and changed daily.
what is tempeh?
Fermented bean cake originated from Indonesia.
What can tempeh be made out of?
Soybeans, legumes or other grains
What is the fermenting agent of tempeh?
A fungus called Rhizomes Oligosporus
Why does tempeh contain a significant amount of B12? Is it bioavailable?
Due to the fermentation process, but is INACTIVE
Temped MUST be ___
Heated
What is another name for miso?
Soy paste
What is miso/soy paste?
A salty condiment of light yellow to dark brown colour made from cooked soybeans blended with rice or barley.The mixture is then fermented
What is grown on rice/barley that miso is made with?
Aspergillis orizae
What two products does aspergillis oryzae ferment?
Miso paste
Soya Sauce
What are isoflavones found in? What is the best source?
Found in small amounts of legumes, grains and vegetables. Soybeans are the highest.
What is he average dietary isoflavone intake in Japan, Chine and other Asian countries? How does it compare to western countries?
25-50 mg / day
Much lower than western countries
What is the average isoflavone intake in western countries? the western health conscious population
1 mg / day
19.4 mg / day
What population should limit their isoflavone consumption to 1-2 servings / week?
Women at high risk for breast cancer
What is the Approximate Isoflavone Content? (AIC)
mg / 100 g of edible portion
