Changes in physico-chemical properties of native and toasted defatted soy flour on submission to electron beam radiation

Abstract Ionizing radiations are increasingly being used to disinfest raw material for several food products. Toasted and native soy flour, the major food ingredients in bread and bakery industries, can be disinfested prior to use through electron beam. However, this can induce changes in the nutritional and functional properties, which can ultimately affect the quality and the nutritional value of the final products. In the present study, toasted and native soy flour were submitted to electron beam (EB) irradiation at 4.8, 9.2, 15.3 and 21.2 kGy; and assessed for water absorption capacity (WAC), protein dispersibility index (PDI), protein solubility, trypsin inhibitor (TI) content, isoflavones content, in vitro protein digestibility (IVPD), glycinin (11S) to β-conglycinin (7S) ratio, and lipoxygenase. WAC declined slightly (P