Recent innovations in processing technologies for improvement of nutritional quality of soymilk | Innovaciones recientes en las tecnologías de procesamiento destinadas a mejorar la calidad nutricional de la leche de soya [soja]
Han, Hwana | Choi, Jae-Kwon | Park, Joheun | Im, Hae Cheon | Han, Jae Heum | Huh, Moon Haeng | Lee, Yoon-Bok
Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, anti-nutrient removal, fortification with bioactive ingredients, and bio-enrichment.
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