Center for Crops Utilization Research

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Food Quality Research

Overview

The impact of corn and soy processing on the quality of food ingredients and products is the focus of research to improve the competitiveness of U.S. grain in world markets.

Food technologists are working to determine how the compounds associated with the off-flavors of soyfood can be removed or inactivated. Model systems that mimic the natural binding of off-flavor compounds to soy protein are being developed. Manipulation of the molecular binding sites and the direct elimination of off-flavor precursors may enable food processors to control the undesirable flavors and odors often associated with soy protein ingredients. This flavor enhancement may improve the standing of soy products in U.S. markets, as well as assist in developing products for specific niche markets in Asian countries. Another aspect of the research involve a comprehensive survey of the Japanese soyfood industry with respect to historical and current product preferences and the export opportunities for U.S.-produced value-added products.

Related investigations are focusing on comparing Midwestern Corn hybrids with those traditionally used for masa production. Masa-based tortillas are a mainstay of traditional Hispanic cooking. A subjective perception exists that Corn Belt hybrids are not suitable for tortillas and related products. CCUR researchers are quantifying the physical properties of individual corn varieties and the respective cooking conditions that produce desirable masa. A test has been developed that is simple and economical. This research is demonstrating that midwestern varieties are equal to those traditionally used in Mexico. Identification of U.S. varieties with outstanding food characteristics could lead to greater U.S. exports of finished Mexican-style food products such as tortillas, tacos, tamales, and enchiladas. Much of this research is conducted in CCUR.