Preparation and physicochemical properties of whole-bean soymilk
Journal
Journal of Agricultural and Food Chemistry
Journal Volume
62
Journal Issue
3
Date Issued
2014
Author(s)
Abstract
Whole-bean soymilk has been prepared by using media-milling. Some characteristics of media-milled soymilk have been determined and compared with filtered soymilk (similar to commercial ones) and whole-bean soymilk prepared by blending. There existed particles in the nano/submicrometer scale in both media-milled and filtered soymilk. The particles in blended soymilk were greater than 1 μm. Media-milled soymilk was the most stable among three samples, even after autoclaving. Solid recovery (98.44 ± 0.16%), viscosity (160.59 ± 4.26 cps), dietary fiber (22.68 ± 0.97% on dry basis), total polyphenol recovery (95.15 ± 7.09%), and isoflavone content (4.42 ± 0.03 mg/g dry solid) of media-milled samples were greater than those of filtered ones. Aglycones, the most bioactive form of isoflavone, in autoclaved media-milled soymilk were more than 2-fold those in autoclaved filtered soymilk. With almost no okara generated, the media-milled soymilk retained fiber in soybeans which would be beneficial to human health. ? 2013 American Chemical Society.
SDGs
Other Subjects
Dietary fibers; Human health; Isoflavones; Media millings; Physicochemical property; Polyphenols; Soy milk; whole bean; Dietary fibers; Human health; Isoflavones; Media millings; Physicochemical property; Polyphenols; Soy milk; whole bean; Blending; Milling (machining); Blending; Milling (machining); Flavonoids; Flavonoids; analysis; chemistry; comparative study; dietary fiber; filtration; food handling; particle size; procedures; soybean; soybean milk; viscosity; Dietary Fiber; Filtration; Food Handling; Particle Size; Soy Milk; Soybeans; Viscosity; Glycine max
Type
journal article