Current Science

Open Access Open Access  Restricted Access Subscription Access

Effect of processing condition on the quality and beany flavour of soymilk


Affiliations
1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
 

Soymilk is a water extract of soybean and contains good-quality proteins, fat, minerals and phytochemicals. Regular use of soymilk enhances and protects human health. However, soymilk prepared by traditional method of cold-water grinding has a characteristic beany flavour which may not be acceptable to all consumers. This flavour could be minimized using appropriate processing technology. The present study shows that soymilk with almost negligible flavour could be produced using hot-water grinding and deodorization. Shelf-life of soymilk is about a week when it is pasteurized and stored in a refrigerator. The sensory quality parameters such as appearance, flavour, taste and overall acceptance of soymilk prepared by hot-water grinding followed by deodorization were good, indicating high consumer acceptance.

Keywords

Beany flavour, deodorization, lipoxygenase, phytochemicals, soymilk
User
Notifications
Font Size

  • Messina, M., Modern applications for an ancient bean: soybeans andthe prevention and treatment of chronic disease. Am. Inst. Nutr., 1995, 125, 567S–569S.

  • Tripathi, M. K. and Mangaraj, S., Soy food in demand: a present andfuture perspective. In Soybean: Cultivation, Uses Nutr. (ed.Maxwell, J. E.), Nova Publishers, Inc., New York, 2011.

  • Henkel, J., Soy: health claims for soy protein, questions about othercomponents. FDA Consumer, 2000, 34(3), 13–5, 18–20.

  • Tripathi, M. K., Mangaraj, S. and Kulkarni, S. D., Isoflavones – a soybeanphytoestrogen: significance in human health. J. Adv. Res.Biol. Sci., 2010, 2, 123–135.

  • Tripathi, M. K., Mangaraj, S., Sinha, L. K. and Kulkarni, S. D., Biochemicalmethods of control of trans fatty acids (TFA) production insoybean oil and its role in human health. University J.Phytochem. Ayurvedic Heights, 2010, 1, 8–15.

  • Giri, S. K. and Mangaraj, S., Processing influences on composition andquality attributes of soymilk and its powder – a review. FoodEng. Rev., 2012, 4(3), 149–164.

  • Mangaraj, S., Tripathi, M. K. and Kulkarni, S. D., Role of processing industryfor food security in India. In Progress in Food Scienceand Technology (ed. Greco, A. J.), Nova Publishers Inc, NewYork, 2011, vol. 1, pp. 89–112.

  • Mangaraj, S., Processing techniques of soybean for food uses. In ModelTraining on Improved Soybean Production Technology (eds Dupare, B. U. and Billore, S. D.), Directorate of Soybean Research, Indore, 2011, pp. 91–96.

  • Tripathi, M. K. and Mangaraj, S., Effect of coagulants on nutrient andantinutrient parameters of soy tofu. Trends Biosci., 2013, 6(2),158–160.

  • Mangaraj, S., Tripathi, M. K. and Ali, N., Handbook of Nutraceuticals andFunctional Food – Soybean as An Example, Satish Serial Publication, New Delhi, 2013, ISBN: 9789381226728.

  • Ediriweera, N., Akiyama, Y. and Saio, K., Inactivation of lipoxygenase insoybean with retention of protein solubility. J. Food Sci., 1987, 52, 685–689.

  • Feng, Y. W., Acree, T. E. and Lavin, E. H., Processing modulation ofsoymilk flavour chemistry. In Aroma Active Compounds in Foods: Chemistry and Sensory Properties (eds Takeoka, G. R., Guntert, M. and Engel, K. H), ACS Symposium Series, 2001, vol.794, pp. 1–264.

  • Arai, S., Koyanagi, O. and Fujimaki, M., Studies on flavour compounds insoybean: volatile neutral compounds. Agric. Biol.

  • Chem., 1967, 31, 868–873.

  • Kwok, K. and Niranjan, K., Effect of thermal processing on

  • soymilk. Int. J. Food Sci. Technol., 1995, 30, 263–295.

  • Echigo, T., Takenaka, T., Yatsunami, K. and Yamamoto, H., Effectof heating treatment in immersing and grinding process on thequality of soymilk. Bull. Fac. Agric., Tamagawa Univ., 1991

  • , 17–28.

  • Seth, K. K. and Nath, N., A simple blanch–dry process for lipoxygenase inactivationin soybean cotyledons. Int. J. Food Sci. Technol.,

  • , 23, 275–279.

  • Wang, S. H. and Toledo, M. C. F., Inactivation of soybean lipoxygenase bymicrowave heating: effect of moisture content and exposuretime. J. Food Sci., 1987, 52, 1344–1347.

  • Matoba, T., Hidaka, H., Kitamura, K., Kaizuma, N. and Kito, M., Contributionof hydroperoxide lyase activity to n-hexanal formation insoybean. J. Agric. Food Chem., 1985, 33, 856–858.

  • Matoba, T. et al., n-Hexanol formation from n-hexanal by enzyme actionin soybean extracts. J. Food Sci., 1898, 54, 1607–1610.

  • Wilson, W. J., Lipozygenase and flavour of soybean protein products.

  • J. Agric. Food Chem., 1976, 23, 136.

  • Liu, R., Soybeans: Chemistry, Technology, and Utilization, Chapman& Hall, New York, 1997.

  • Wang, Z. H., Dou, J., Macura, D., Durance, T. D. and Nakai, S., Solidphase extraction for GC analysis of beany flavours in soymilk. Food Res. Int., 1997, 30, 503–511.

  • Wilson, L. A., Murphy, P. A. and Gallagher, P., Soy food product marketin Japan: US, Export opportunities. MATRIC, 1992, pp.64.

  • Wang, Y. C., Yu, R. C. and Chou, C. C., Viability of lactic acid bacteriaand bifidobacteria in fermented soymilk after drying, subsequent rehydrationand storage. Int. J. Food Microbiol., 2004, 93,209–217.

  • Min, B. R., Hart, S. P., Sahlu, T. and Satter, L. D., The effect of dietson milk production and composition, and on lactation curves inpastured dairy goats. J. Dairy Sci., 2005, 88(7), 2604–2615.

  • AOAC, Official methods of analysis. Association of Official AnalyticalChemists, Arlington, VA, USA, 1999.

  • Kulisic, T., Radonic, A., Katalinic, V. and Milos, M., Use of different methodsfor testing antioxidative activity of oregano essential oil. Food Chem., 2004, 85, 633–640.

  • Molyneux, P., The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. J. Sci. Technol., 2004, 26, 211–219.

  • Suda, I., Hajika, M., Nishiba, Y., Furuta, S. and Igita, K., Simple andrapid method for the selective detection of individual lipoxygenase isozymesin soybean seeds. J. Agric. Food Chem., 1995,43, 742–747.

  • Torres-Penaranda, A. V. and Reitmeier, C. A., Sensory descriptive analysisof soymilk. J. Food Sci., 2001, 66, 352–356.

  • Wilkens, W. F., Mattick, L. R. and Hand, D. B., Effects of processing methodon oxidative off-flavours of soybean milk. Food Technol., 1967, 21, 1630–1633.

  • Shurpalekar, S. R., Charindrasekhara, M. R., Swamination, M. and Subrahamangan, V., Chemical composition of soybean and nutritive valueof soybean and soybean products. J. Food Sci., 1967,11, 52.

  • Furuta, S., Nishiba, Y., Hajika, M., Igita, K. and Suda, I., DETBA valueand hexanal production with the combination of unsaturated fattyacids and extracts prepared from soybean seeds lacking two orthree lipoxygenase isozymes. J. Agric. Food Chem., 1996, 44, 236–239.

  • Torres-Penaranda, A. V., Reitmeier, C. A., Wilson, L. A., Fehr, W. R. and Narvel, J. M., Sensory characteristics of soymilk and tofumade from lipoxygenase-free and normal soybeans. J. Food Sci., 1998, 63(6), 1084–1087.

  • Omura, Y. and Takechi, H., Effect of hot water treatment on flavourof soymilk. Nippon Shokuhin Kogyo Gakkaishi, 1990, 37, 278–280.

  • Toyosaki, T., Bleaching of methylene blue as an index of lipoxygenase activity. J. AOAC Int., 1992, 75, 1124–1126.

  • Poliseli-Scopel, F. H., Hernandez-Herrero, M., Guamis, B. and

  • Ferragut, V., Comparison of ultra high pressure homogenization andconventional thermal treatments on the microbiological, physicaland chemical quality of soymilk. LWT – Food Sci. Technol.,

  • , 46, 42–48.


Abstract Views: 497

PDF Views: 208




  • Effect of processing condition on the quality and beany flavour of soymilk

Abstract Views: 497  |  PDF Views: 208

Authors

M. K. Tripathi
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
S. Mangaraj
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
Manoj Kumar
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
L. K. Sinha
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
S. K. Giri
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India
N. Ali
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, India

Abstract


Soymilk is a water extract of soybean and contains good-quality proteins, fat, minerals and phytochemicals. Regular use of soymilk enhances and protects human health. However, soymilk prepared by traditional method of cold-water grinding has a characteristic beany flavour which may not be acceptable to all consumers. This flavour could be minimized using appropriate processing technology. The present study shows that soymilk with almost negligible flavour could be produced using hot-water grinding and deodorization. Shelf-life of soymilk is about a week when it is pasteurized and stored in a refrigerator. The sensory quality parameters such as appearance, flavour, taste and overall acceptance of soymilk prepared by hot-water grinding followed by deodorization were good, indicating high consumer acceptance.

Keywords


Beany flavour, deodorization, lipoxygenase, phytochemicals, soymilk

References





DOI: https://doi.org/10.18520/cs%2Fv109%2Fi6%2F1164-1171