WHOLE BEAN SOYMILK, A VALUE-ADDED PRODUCT, MADE FROM LIPOXYGENASE-FREE SOYBEANS
Soybeans are one of the world’s least expensive sources of high quality protein, vitamins and minerals. Recently, FDA approved the health claim that consumption of products high in soy protein has the benefit of lowering the risk of heart disease. Although consumers are ready to acknowledge the “healthy aspects of soy consumption, the “beany taste and “gritty mouthfeel have limited the widespread consumption of soy based foods. The undesirable flavors most frequently associated with soybean-based products have been characterized as beany, green, grassy, and bitter and are due to the presence of lipoxygenase in soybeans. The L-Star soybean, a new variety of soybean, has a milder flavor and more pleasing aroma than common U.S. and Asiangrown varieties due to the removal of all lipoxygenase from soybeans by traditional breeding methods.Traditional soymilk is made by soaking soybeans overnight and then grinding them with additional water to produce a slurry. Final product is made by filtering out the insoluble materials from the slurry. This project was designed to develop a process for producing a value-added whole-beanbased soymilk from the L-Star soybean flour. Coarse flour was first dry milled in a super wing mill to achieve desirable particle sizes. Soy flour was then mixed with the appropriate amount of water, homogenized, and cooked at 75-85℃ to form the soymilk. Composition, viscosity and stability of whole bean soymilk were evaluated. A processing protocol and formulation was identified, which can produce whole bean soymilk with equal or better quality attributes than a commercial product currently on the market.
Yencon HUNG
Department of Food Science and Technology, University of Georgia 1109 Experiment St., Griffin GA 30223-1797, USA
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）