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Showing 1 to 19 of 19 for “"Soymilk"”.
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Spray Drying of Soymilk
Initially five commercial dehydrated soymilks were analyzed for their chemical, physical and sensory properties. A wide variability in carbohydrate and lipid in these products was found as well as an effect of additives on solubility, flavor and protein content. Detrimental effects on quality of …
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Assessing calcium absorption from fortified soymilk and fermented fortified soymilk in osteopenic post menopausal women
… the calcium absorption of calcium fortified soymilk (CFSM) compared to cows’ milk in post menopausal women, and to investigate ways of optimising the calcium bioavailability from commercially available CFSM. The project consisted of two parts: in vitro studies and the in vivo clinical studies.
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Physicochemical and sensory properties of soymilk from five soybean lines
Soymilk may provide health benefits due to its soy isoflavone compounds, polyunsaturated fatty acid compositions and fibers. The main objective of this study was to investigate the effects of soybean varieties on descriptive sensory evaluation, consumer acceptance test, and texture properties of …
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Physical and Chemical Characteristics of Cow's Milk Extended With Soymilk
… milk or fresh skim milk, and specially prepared soymilk were separately standardized at 3.0% protein. Blends of cow's milk with 0-100% soymilk were made. Lipids with or without emulsifier and/or salts (all at 0.01M) of CaCl(,2); Na(,2)HPO(,4); CaCl(,2) with Na(,2)HPO(,4), and Ca(,3)(PO(,4))(,2) …
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Sensory and Chemical Characteristics of Soymilk Yogurt With Different Yogurt Cultures
Analyses showed that acetaldehyde and diacetyl were predominant volatiles in soy yogurts. Acetone, ethanol, 2-heptanone, and methanol were also found. The amounts of hexanal found in yogurt samples were lower than the threshold values and did not contribute to distinctive beany flavor in soy …
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Efficacy of Odor Scavengers in Reducing Odor Compounds in Water, Milk, and Soymilk
… time (HTST) 2% fat milk, and extended shelf life soymilk. The efficacy of odor scavenger's beta-cyclodextrin, D-sorbitol, and nylon 6 in removing these odors was also determined. The odor thresholds of the different odor and media combinations were as follows: hexanal in spring water, milk, and …
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Light Effects on Soy Oil and Soymilk Influence Oxidation, Product Quality, and Packaging Decisions
… research was to evaluate the effects of light on soymilk, including the oil component. Soybean oil with added chlorophyll a (0, 1, and 2μg/ml), a photosensitizer, was exposed to light (no light [control], broad-spectrum light) and narrow-band wavelengths (430nm, 450nm, and 660nm] for 4h. …
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Physico-chemical, nutritional, and flavor properties of soybean extracts processed by rapid-hydration hydrothermal cooking
… for lipoxygenase to develop off-flavors in soymilk: during grinding and storage of full-fat soy flours and during slurrying of soy flours prior to steam infusion. Attempts were made to reduce both possibilities;In the first study, the effects of moisture content and particle size on lipid …
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Stability of bioactive isoflavones and glycolytic enzymes produced by probiotic bacteria in soy based food during processing and storage
… the stability of these enzymes during storage in soymilk has not been studied. β-glucosidase is an important enzyme that could be used in the bioconversion of the predominant soy isoflavone glycosides to their bioactive aglycone forms. Fifteen probiotic micro-organisms that included …
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Effect of low glycinin soymilk on body composition, biomarkers of inflammation and oxidative stress and gut microbiota in overweight men
… study was to compare the effect of low glycinin soymilk (LGS) (48% β-conglycinin) with conventional soymilk (S) (28% β-conglycinin) and bovine milk (M) (0% β-conglycinin) on body composition, serum lipids, biomarkers of oxidative stress and inflammation and gut microbiota in overweight men. A …
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Bifidobacterial enzymic transformation of isoflavones, their bioavailability and effects on disease risk biomarkers in postmenopausal women
Soybeans and non-fermented soyfoods, including soymilk, contain only 5 to 10% of total isoflavone in a biologically active aglycone configuration, with the remainder found as isoflavone glucoside conjugates. Saccharolytic enzyme-producing Bifidobacterium, classified as probiotics, are commonly …
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Enhancing the transformation level of bioactive soy isoflavones in soy-based foods by probiotic organisms
… In order to improve health status of soymilk, it is essential to transform IG to IA. Initially, pure β-galactosidase and β-glucosidase were utilised for hydrolysing IG to IA in soymilk (SM). The level of hydrolysis ranged from 43.3-77.2% and 86.7-93.0% by various β-galactosidase …
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Gelation Characteristics of Illinois Soybean Beverage Base
… the world. The Oriental method of producing soymilk for making tofu resulted in beany flavor, low protein and total solids recoveries, and waste treatment problems. Soybean beverages made from whole soybean (without desludging) have been developed at the University of Illinois. These …
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
… solubility and flavor binding potential of soymilk was studied. The sensory characteristics on aroma of deamidated soymilk (DSM) did not differ from those of the control soymilk (treated without PG; CSM). Protein solubility in the DSM was enhanced at weakly acidic conditions (pH 5.0). DSM …
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Antioxidant and antihyperglycemic potential of soybean hydrolysates
… activity and only commercial 1, regular soymilk and low-glycinin soymilk beverages inhibited α-glucosidase by 9.8, 9.4 and 10.2%, respectively. Non-protein based ingredients 8 and 14 exhibited α-glucosidase inhibitory activity with IC50 of 16.7 and 88.5 µg/mL, respectively and α-amylase …
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Development of Dispersive and Fourier Transform Near Infrared Spectroscopy Methodology for Food and Edible Seed Analysis
… were also developed for soy tofu and soymilk. All major food components protein, fat, moisture and carbohydrates were quantitated. These calibrations are characterized by low standard errors (<∼1.0% for protein, fat and moisture) and also by high degrees of correlation (∼99%). …
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Correlates of soy food consumption in Adventist Health Study-2
… Study 2 (AHS-2).</p> <p>Three soy food types—soymilk, meat analogue, traditional soy were identified. Total soy which is the sum of the three soy foods was also analyzed. Multivariable logistic regression identified several significant predictors of soy consumption. The degree of meat …
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Utilization of soybean components in foods
… study by incorporating okara, a byproduct from soymilk production into a snack chip increasing its fiber and protein contents. The majority of trained panelists preferred the okara-based snack product developed in this study with no beany-flavor problem over the Japanese commercial product …