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Storage stability of concentrated soymilk: evaluation of cowmilk concentrate and salts’ addition and soybean acid‐steeping
Author(s) -
NSOFOR LESLIE M.,
UZUEGBU D.N.,
CHUKWUMA A.K.,
UDECHUKWU A.
Publication year - 1993
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.1365-2621.1993.tb01298.x
Subject(s) - steeping , chemistry , food science , coagulation , blanching , salt (chemistry) , phosphate , biochemistry , organic chemistry , psychiatry , psychology
Summary This paper reports the evaluation of the tropical storage time and stability of sterilized (121°C, 15 min) concentrated soymilk to which cowmilk concentrate, sodium dihydrogen phosphate and trona (a crude alkaline salt) have been added. the effects of acid‐steeping of soybeans on stability of heat‐processed soymilk were also compared with those of blanching and alkali‐steeping. The addition of skim‐milk concentrate doubled the soymilk coagulation time (stability). Addition of phosphate produced instant coagulation of soymilk after sterilization, whilst combination with trona extended soymilk coagulation time to 30h. Steeping with hydrochloric acid or blanching reduced coagulation time to one third of that with alkali‐steeping. the longest coagulation time (280 h) was produced by a combined alkali‐steeping and simmering treatment. Soymilk pH decreased on coagulation. Destabilization of concentrated soymilk by added phosphate salt is a reversal of the known stability it confers on evaporated milk.