The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.
Glycine max (L.) Merrill
chemical composition
fat
minerals
protein
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Feb 2019
Feb 2019
Historique:
received:
18
06
2018
revised:
31
08
2018
accepted:
31
08
2018
entrez:
9
3
2019
pubmed:
9
3
2019
medline:
9
3
2019
Statut:
epublish
Résumé
Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been reported to reduce the objectionable flavor. However, the effects of such treatments on the nutritional value and isoflavone content of soymilk, and the responses of different soybean varieties to nutrient extraction by these methods is not well studied. The aim of this study was to determine the effect of three processing methods on protein, fat, minerals, and isoflavone content in soymilk from six soybean varieties grown in Rwanda (Peka-6, SB 24, Sc. Sequel, Sc, Squire, and a local variety) to find the best variety and processing method. The first method (M1) involved soaking soybeans in water for 12 hr prior to milk extraction, M2 involved blanching in NaHCO
Identifiants
pubmed: 30847123
doi: 10.1002/fsn3.812
pii: FSN3812
pmc: PMC6392869
doi:
Types de publication
Journal Article
Langues
eng
Pagination
457-464Déclaration de conflit d'intérêts
None.
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