Altering the composition of tofu whey via biotransformation methods converts
its strong beany odour into a fruity, sweet flavour, and extends the shelf life of tofu whey from less than one day to about four months.
I found myself very surprised in fact, because I've never really been a fan of chickpeas and
its strong beany taste.
Not exact matches
Nitrites, which are potent carcinogens, are formed during spray drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their
strong «
beany» taste, and impart the flavor of meat.25
Numerous artificial flavorings, particularly MSG, are added to TVP products to mask their
strong «
beany» taste, and impart the flavor of meat.
I'm interested in making my own soy milk, but dislike the
strong «
beany» taste that I get when I do.