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

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...

Full description

Saved in:
Bibliographic Details
Published in:Current science (Bangalore) 2015-09, Vol.109 (6), p.1164-1171
Main Authors: Tripathi, M. K., Mangaraj, S., Kumar, Manoj, Sinha, L. K., Giri, S. K., Ali, N.
Format: Article
Language:English
Subjects:
RESEARCH COMMUNICATIONS
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:0011-3891