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

Abstract Views: 471  |  PDF Views: 189

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