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Stabilized soymilk for ambient tropical storage: a preliminary report
Author(s) -
NSOFOR LESLIE M.,
MADUAKO OKWUDIRI
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01224.x
Subject(s) - sterilization (economics) , starch , chemistry , food science , monetary economics , economics , foreign exchange market , foreign exchange
Summary The shelf‐stability of soymilks prepared from sterilized (121°C for 15min) water‐soluble extracts of sprouted‐blanched, sprouted‐unblanched, and blanched whole soybeans (control) was evaluated; samples were compared for coagulation, pH, and loss of starch. The extract from sprouted‐blanched soybeans remained uncoagulated for 6 weeks in ambient tropical storage, showed the greatest loss of starch and had the least total solids content (10%). The sprouted‐unblanched soybeans produced an extract which coagulated instantly after sterilization at a pH of 5.6, the lowest pH value for treatment and control samples. The control contained the highest total solids (25%), showed least loss of starch and coagulated after 2 days in ambient tropical storage.