Effect of Grinding Temperature on Hydroperoxide and Off‐flavor Contents during Soymilk Manufacturing Process

Abstract

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 mol/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.

Wet grinding characteristics of soybean for soymilk extraction

“…There were attempts to control lipoxygenase activity in soybean processing. Grinding soybean either at high or low temperatures or low pH was effective in reducing off-flavor generation (Wilkens et al, 1967;Che Man et al, 1989;Horie et al, 1999;Mizutani and Hashimoto, 2004). Rosenthal et al (2003) reported soymilk treated with Celluclast 1.5L Ò showed a substantial reduction in particle size compared to other enzymes.…”

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

“…Soy protein is one of the most widely used vegetable proteins in meat industry due to its various technological benefits, whereas it plays a significant role in the modification of the functional characteristics of the meat products [5].…”

Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

“…Mizutani and Hashimoto [1] found that the different processing method and heating process have greatly impacted the flavor profiles of soymilk. In the current study, the results show that the boiling before filtration processing (BBF) technology produced low beany flavor than the boiling after filtration processing (BAF) technology.…”

“…[1] Soybean food products play an important role in the current food market. Soymilk, a kind of soybean products, is abundant in protein and fatty acids.…”

“…[19] The soybean grinding temperature is mainly responsible for the beany odor content of soymilk. [1] According to the study by Yuan et al, the traditional indirect heating method and the direct steam injection method have a great impact on the odor compounds in soymilk. Furthermore, the direct steam injection method decreased the odor formation in soymilk as compared to the traditional indirect heating method.…”