DocumentCode
2091186
Title
Effect of soaking on the quality of house-made soymilk
Author
Xiangjin, Fu ; Shuqin, Xia
Author_Institution
Hunan Key Lab. of Cereal & Oil Quality Control, Central South Univ. of Forestry & Technol., Changsha, China
fYear
2011
fDate
27-29 May 2011
Firstpage
878
Lastpage
881
Abstract
Home-made soymilk becomes more and more popular. The effect of soaking on the quality of soymilk was studied. Soymilk of soaked soybean contained more total solid, protein, lipid, unsaturated fatty acids and isoflavone; the volatiles were determined with GC-MS, Soymilk of soaked soybean contained less beany compounds and more flavor compounds; thus, the soaking was good to produce high quality soymilk.
Keywords
chromatography; crops; dairy products; food technology; mass spectra; proteins; quality management; GC-MS; beany compounds; flavor compounds; high quality soymilk; home-made soymilk; house-made soymilk quality; isoflavone; lipid; protein; soaked soybean; soaking effect; total solid; unsaturated fatty acids; volatiles; Compounds; Ethanol; Gas chromatography; Lipidomics; Materials; Proteins; flavor; nutrition components; soaking; soymilk;
fLanguage
English
Publisher
ieee
Conference_Titel
New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
Conference_Location
Zibo
Print_ISBN
978-1-4244-9574-0
Type
conf
DOI
10.1109/ICAE.2011.5943929
Filename
5943929
Link To Document