QUALITY IMPROVEMENT OF SOYMILK PROCESSED FROM TWO SOYBEAN VARIETIES

•                 TABLE OF CONTENTS ABSTRACT............................................................................................................................. iii ACKNOWLEDGEMENTS......................................................................................................iv LIST OF TABLES....................................................................................................................vi LIST OF FIGURES ............................................................................................................... viii INTRODUCTION .....................................................................................................................1 LITERATURE REVIEW ..........................................................................................................3 

Chapter ONE

INTRODUCTION

• . YIELD, SOLID AND PROTEIN RECOVERY OF SOYMILK AS AFFECTED BY EXTRACTION AND GRINDING METHODS .........................................16 

Chapter TWO

LITERATURE REVIEW

• . TRYPSIN INHIBITORS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.............................................................................33 

Chapter THREE

RESEARCH METHODOLOGY

• . PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS .54 

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

• . SELECTED ODOR COMPOUNDS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS ......................................................76 

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• . ISOFLAVONE PROFILE AND CONTENT OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.........................101 OVERALL CONCLUSIONS................................................................................................128 FUTURE RESEARCH ..........................................................................................................130 REFERENCES CITED..........................................................................................................131