Title :
Effect of soaking on the quality of house-made soymilk
Author :
Xiangjin, Fu ; Shuqin, Xia
Author_Institution :
Hunan Key Lab. of Cereal & Oil Quality Control, Central South Univ. of Forestry & Technol., Changsha, China
Abstract :
Home-made soymilk becomes more and more popular. The effect of soaking on the quality of soymilk was studied. Soymilk of soaked soybean contained more total solid, protein, lipid, unsaturated fatty acids and isoflavone; the volatiles were determined with GC-MS, Soymilk of soaked soybean contained less beany compounds and more flavor compounds; thus, the soaking was good to produce high quality soymilk.
Keywords :
chromatography; crops; dairy products; food technology; mass spectra; proteins; quality management; GC-MS; beany compounds; flavor compounds; high quality soymilk; home-made soymilk; house-made soymilk quality; isoflavone; lipid; protein; soaked soybean; soaking effect; total solid; unsaturated fatty acids; volatiles; Compounds; Ethanol; Gas chromatography; Lipidomics; Materials; Proteins; flavor; nutrition components; soaking; soymilk;
Conference_Titel :
New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
Conference_Location :
Zibo
Print_ISBN :
978-1-4244-9574-0
DOI :
10.1109/ICAE.2011.5943929
