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RESEARCH ARTICLES/INFORMATION |
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| Research Category: |
Soybean Utilization |
| Year: |
2002 |
| Researcher: |
P. Pauls and V. Poysa |
| Institution: |
U of Guelph
OMAF |
| Topic: |
Applying molecular markers to develop low linolenic, lipoxygenase-free soybean line for improved soymilk stability and flavour |
| Funding: |
$25,000 |
| Research Details: |
The objective in this study was to improve flavour of soyfoods and soymilk stability by working with the soybean genetics related to flavour and stability issues. Progress in the research was produced using a blend of soybean genetics that have the traits desired for the objective in the food grade cultivars. The palatability and other quality attributes of soymilk made from ultra-stable and conventional lines were tested. Soybean lines are now being developed to produce large seed size, high protein and traits that give ideal flavour with higher stability (low linolenic acid and lipoxygenase-free). The Ontario Soybean Growers funded this research, as an attempt to develop soybeans with a more desirable flavour for local consumers, which will increase demand. |
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