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Detection and Control of Soymilk Astringency
Author(s) -
CHIEN J. T.,
SNYDER H. E.
Publication year - 1983
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.1365-2621.1983.tb10760.x
Subject(s) - citric acid , mouthfeel , astringent , chemistry , food science , polyphenol , significant difference , taste , antioxidant , mathematics , biochemistry , organic chemistry , statistics , raw material
Soymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO 4 or citric acid. The additions of CaSO 4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO 4 , or citric acid but not with subsequent additions.