Effect of food additives and soybean quality on quantity of protein and quality of concentrate soybean milk
1989
Kulvadee Trongpanich | Montatip Yunchalad | Orapin Chaiprasop (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Effects of trisodium phosphate (TSP), sodium citrate and sodium chloride on the quality of concentrated soymilk were studied. The results showed that TSP and sodium citrate had no effect on the precipitation and curd occuring in soymilk. There was also no significant difference in the amount of protein in using the different amount of TSP and sodium citrate. TSP and sodium citrate had effect on the fat content in soymilk. While the treatment with 0.02 % sodium citrate showed maximum fat content in the milk. The fat content of the treatments with 0.1 % and 0.2 % TSP showed significant difference at 0.05 with the control ones. Amount of sediment in soymilk is directly depended on the amount of NaCl used for flavoring the soymilk. Soymilk with 0.04 % NaCl began to precipitate with the separation of whey. soymilk with 0.06 % NaCl showed significant difference at 0.05 in the amount, of sediment with the soymilk using lower amount. of Nacl. Nacl had no singificant effect on the quantity of soymilk obtained, or on the protein and fat content in the milk. Protein content of soybean had directly effect on protein content of soymilk which had no relation to the ability of germination of the soybean used. Prolong soaking of soybean could cause curding in soymilk which owing to the increasing of enzyme activities during the bean began to germinate.
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Эту запись предоставил Kasetsart University