Effect of processing methods on the chemical and physical properties of soybean milks Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/ff365746d

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  • In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure. The manufacturing variables studied were soaking and blending times, size of beans, sprouting of the beans, drying temperatures for powdered soymilk, and hull-on and hull-off beans. The laboratory method giving optimum quality comprised, soaking the beans for four hours at 20°C, blending with boiling water for eight minutes and filtering hot. Large and medium sized beans, with the hulls removed, gave the highest quality soymilks. Pilot plant procedures were developed by scaling up the laboratory methods. Heat treatments were applied to soymilks with no added sugar, 5% and 10% sucrose, 5% lactose and 5% glucose. Heat treatment had little effect on the protein content of soymilks with no added sugar or with 5% and 10% added sucrose as measured by the dyebinding method. Browning was observed in the lactose and glucose added samples as a result of prolonged heating. The dye-binding capacity of the protein in soymilk varied with the sugar level, the type of carbohydrate and the length of the heating period. The most noticeable change due to heat treatment was an increase in viscosity. Soymilks were spray dried in a Anhydro Spray Dryer. Both drying temperature and drying time had an effect on the quality of the dried milk. The sample dried at the higher temperature was brown in color and gave lower test values for all the quality factors investigated. The Kjeldahl method for protein was compared with the dyebinding method and the results showed that the dye-binding method was suitable for estimating the protein content in soymilk. Varieties of soybeans investigated were Merit and Kanrich with the Merit soymilks being of higher quality.
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