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SURVEY OF SUITABILITY OF THIRTY CULTIVARS OF soyBEANS FOR soyMILK MANUFACTURE
Author(s) -
BOURNE M. C.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14418.x
Subject(s) - cultivar , food science , flavor , extraction (chemistry) , dry matter , chemistry , raw material , residue (chemistry) , agronomy , biology , chromatography , biochemistry , organic chemistry
30 Cultivars of soybeans grown in the Philippines were made into soy‐milk using the boiling water‐grind technique. An experienced taste panel found that the milk made from six cultivars had a strange flavor; two had low extractibility of protein. All the other cultivars made an organoleptically acceptable product, with a good extraction of the protein. The mean protein content of the raw soybeans was 33.3% with a range of 27.3‐36.2%. The mean protein content of the soymilk was 2.72% with a range of 2.29‐3.55%. The mean protein content of the insoluble residue (dry matter basis) was 24.0% with a range of 18.2‐29.6%. The mean value for extraction of protein of the raw bean into the soymilk was 78.5% with a range of 63.9‐93.1%. The mean value for the extraction of the fat into the soymilk was 52.4% with a range of 15.5‐83.7%.