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Effect of Grinding Temperature on Hydroperoxide and Off‐flavor Contents during Soymilk Manufacturing Process
Author(s) -
MIZUTANI T.,
HASHIMOTO H.
Publication year - 2004
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.1365-2621.2004.tb13379.x
Subject(s) - hexanal , grinding , flavor , chemistry , food science , solubility , chromatography , materials science , metallurgy , organic chemistry
Hydroperoxides and n ‐hexanal of soymilk made at different temperatures in the soybean grinding process were investigated. Both hydroperoxides and n ‐hexanal showed maximum amounts at 30°C, 37.78 μmol/g, and 1.94 mg/g, respectively. However, at 3°C and 80°C, amounts of hydroperoxides were about half of that at 30°C. N ‐hexanal showed high correlation with hydroperoxides except for at 80°C. It suggests that controlling the grinding temperature is effective to reduce hydroperoxidation and off‐flavor content. Protein solubility an important index of soymilk, was decreased as the temperature increased. Grinding soybeans at low temperature is considered an economical method to produce soymilk having less off‐flavor and high protein.