QUALITY IMPROVEMENT OF SOYMILK PROCESSED FROM TWO SOYBEAN VARIETIES
Table Of Contents
<p> <b>TABLE OF CONTENTS </b>ABSTRACT............................................................................................................................. iii </p><p>ACKNOWLEDGEMENTS......................................................................................................iv </p><p>LIST OF TABLES....................................................................................................................vi </p><p>LIST OF FIGURES ............................................................................................................... viii INTRODUCTION .....................................................................................................................1 </p><p>LITERATURE REVIEW ..........................................................................................................3 </p><p>
Chapter 1
. YIELD, SOLID AND PROTEIN RECOVERY OF SOYMILK AS AFFECTED BY EXTRACTION AND GRINDING METHODS .........................................16 </p><p>Chapter 2
. TRYPSIN INHIBITORS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.............................................................................33 </p><p>Chapter 3
. PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS .54</p><p> Chapter 4
. SELECTED ODOR COMPOUNDS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS ......................................................76 </p><p>Chapter 5
. ISOFLAVONE PROFILE AND CONTENT OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.........................101 </p><p>OVERALL CONCLUSIONS................................................................................................128 </p><p>FUTURE RESEARCH ..........................................................................................................130 </p><p>REFERENCES CITED..........................................................................................................131 <br></p>Project Abstract
ABSTRACT
Five soymilk characteristics were investigated as affected by different grinding, heating, extraction methods and varieties. The five characteristics are (1) protein and solid recovery, (2) trypsin inhibitor activity, (3) antioxidant compounds and antioxidant capacity, (4) soy odor, and (5) isoflavone content and profile. The two varieties were Prosoy and black soybeans. The results show that significant differences existed among the three grinding methods (ambient grinding, cold grinding, and hot grinding). Ambient grinding gave the best protein and solid recoveries. Hot grinding showed the best results for the other four parameters. Cold grinding gave the poorest performance, with the exception of the odor profile. The three heating methods (traditional stove cooking, one-phase UHT, two-phase UHT) also resulted in significant differences. In many cases, the effects of heating methods were closely related to grinding methods and varieties. The two varieties behaved differently during processing. For both varieties, extraction methods showed significant differences.
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