Textural Modification, In Vitro Digestion, and Identification of Volatile Flavor Compounds in Flavored Puffed Bean Products

Flavored puffed bean products (FPBP) were primarily prepared from soybean flour or soybean flour supplemented with okara, which were mixed with sodium carbonate and water and subsequently subjected to a puffing treatment. In this study, the effects of the combined use of emulsifiers and moisture retention agents and incorporating okara into bean flour on the textural properties of puffed bean products were investigated. It was shown that both approaches effectively enhanced the springiness and resilience of FPBP while decreasing their hardness and cohesiveness. In vitro simulated digestion was performed on texture-enhanced FPBP. Determination of free amino acids revealed that FPBP exhibited a rich amino acid composition. Characteristic flavor compounds of the FPBP were identified using HS-SPME-GC-MS, and nine compounds with variable importance in projection (VIP) values exceeding 1 were selected as key flavor compounds. Furthermore, it was found that the texture-enhancing treatment effectively retained the unique flavor of FPBP and inhibited flavor degradation during storage. This research provided a theoretical basis and technical support for the optimization of production processes and flavor analysis of FPBP. PRACTICAL APPLICATIONS: This study helps improve flavored puffed bean snacks: adding specific additives or 20% okara keeps them springy and flavorful longer. They stay consistently "juicy" and tasty during shelf life, unlike regular snacks that harden or lose flavor. The method also works for other legume puffed snacks, aiding companies in developing new products efficiently.