Center for Crops Utilization Research

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Improved Soyfoods: New Soy Products and Processing Techniques

Overview

Center researchers are working to improve water extraction methods for preparing soymilk and dried soy products. The group's rapid hydration hydrothermal cooking (RHHTC) process is an innovative means by which anti-nutritional factors and the oxidative enzymes responsible for off-tastes are deactivated. Concurrently, product yields are increased; the new process can recover 90% of the bean solids-only 60% is recovered by traditional manufacturing methods.

Another group is evaluating new and improved lines of soybeans having enhanced soyfood processing characteristics. Rapid screening methods for measuring the potential end-use performance of soybean lots are also being developed.

The research has targeted a range of topics. CCUR has actively assisted the development of several new soybean lines having improved oils and flavor; produced improved soy protein ingredients, soyfoods, and oils for applications and consumer tests; and developed low-cost oil processing technologies. Technology transfer initiatives expanded these industries in Iowa through the establishment of three new processing plants.