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Sinha, L. K.
- Effect of processing condition on the quality and beany flavour of soymilk
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Authors
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1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, IN
1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, IN
Source
Current Science, Vol 109, No 6 (2015), Pagination: 1164-1171Abstract
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, soymilkFull Text
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Authors
Affiliations
1 Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal, IN
1 Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal, IN
