Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk

Several hydrolytic enzymes––Celluclast 1.5L, Pectinex ultra sp, Rohalases (SEP, F, 7069 e 7118)––and filtration with different pore size tissues––20; 30; 85; 100 μm––were independently studied, regarding their effect on the sensory quality of whole soymilk. The whole soymilk process included the following operations: dehulling, boiling, draining, grinding, homogenisation, enzymatic treatment or filtration, and heat treatment. The treatment with Celluclast 1.5L or filtration using a 20-μm tissue resulted in a considerable reduction of the particle size suspended in the soymilk. Such reduction originated products with low levels of sensory attribute of chalkiness and higher physical stability, in comparison to the control submitted to either one or two homogenisations. The enzymatically treated soymilk resulted in a higher global impression of flavour than the filtered product and the products submitted to one and two homogenisations, respectively.