Soybeans being high in protein, there is a need to tap that protein from soybeans. Therefore, University of Georgia food scientists, keeping in mind the health drive in the food industry have manufactured soybean food products using the L-Star soybeans harvested by the National Agricultural Research Organization in Japan.
This variety of soybean does not give the flavor of beans, but is very good for health. In the L-Star beans the three isozymes of the enzyme lipoxygenase is removed by various breeding methods. As a result the beans become milder in taste and give out a very pleasing aroma. The L-Star beans being rich in polyunsaturated fatty acids, calcium, iron, zinc, phosphate, magnesium, B vitamins and folate, and zero in cholesterol reduces the risk of heart disease, cancer and bone loss.
UGA food scientist Yen-Con Hung, along with Phillips and UGA food scientist Anna Resurreccion, in alliance with the American Soy & Tofu Corporation and the U.S. Department of Agriculture’s Federal-State Marketing Improvement Program, are developing soy milk. This soy milk also contains the solid soy base after soybeans and water is pulverized with water. UGA is also producing L-Star Soybean curd, whish is produced in a similar way in which L-Star soy milk is produced with the insoluble soy in the soluble soy product. The L-Star soybean test was conducted to know the real L-Star beans.
It is good that L-Star products have improvised the quality of soybean products thereby making them more intimate to healthy consumption.
