Effect of number of washings with solvents on quality of dried soymilk residue
1985
Kim, W.J. (King Sejong Univ., Seoul (Korea R.). Dept. of Food Science) | Sohn, J.W. (Sookmyung Women's Univ., Seoul (Korea R.). Dept. of Food and Nutrition) | Chung, S.S. (Chung's Food Corp. Ltd., Seoul (Korea R.))
Effects of number of washings with solvents on drying rates and physicochemical properties of dried soymilk residues (SMR) were investigated. The dried soymilk residue was prepared by washing the residue with acetone or ethanol, followed by drying at 60 deg. C. Increase of number of washings with a residue/solvent ratio of 1/1.5 resulted in an increase in drying rate and in protein content of the residue while the lipid content decreased. The brightness of the dried residue and the properties of water and oil absorption were also improved by washing with acetone which was advantageous to ethanol for all of the properties measured
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