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Off‐flavour development is the major impediment in the effective use of soybeans as food ingredients. In the present study, the levels of vitamin E and vitamin C along with those of antioxidant enzymes, like superoxide dismutase, peroxidase and catalase, were estimated in sixteen soybean varieties to explore their effectiveness against off‐flavour generation. Thiobarbituric acid (TBA) number, an indicator of lipid peroxidation, was used to measure the quality with respect to off‐flavour. Data on activities of various antioxidant enzymes indicated that the off‐flavour is mainly generated enzymatically by the action of lipoxygenase on polyunsaturated fatty acids. Furthermore, varieties PK 416 and JS 7105 had the highest level of vitamin E while their TBA number was the lowest indicating the inverse relationship between the two parameters. It was further observed that the peroxidative effect of higher vitamin C concentrations is controlled by vitamin E. Among the varieties analyzed, PK 416 and JS 7105 appeared to have greater potential as most acceptable food ingredients.
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Dahuja et al. (2004) studied this question.
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