Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

Abagoshu, Nezif Abachebsa; Ibrahim, Ali Mohammed; Teka, Tilahun A.; Mekonnen, Techale Birhan

doi:10.1111/jfpp.13014

Cited by 14 publications

(10 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, in order to increase the acceptability, several efforts have been made to reduce its displeasing, beany, or unpleasant flavor [48]. Unsaturated fatty acids and lipoxygenases are involved in the release of off-flavors in most of the plant-based beverages, which include soymilk [49]. In this sense, important strategies such as inactivating enzymes, removal of off-flavors by deodorization, and masking off-flavor by addition of artificial or natural flavorings are the most commonly used methods [5].…”

Section: Removal and Prevention Of Off-flavor Generationmentioning

confidence: 99%

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Munekata

Domínguez

Budaraju

et al. 2020

Foods

139

View full text Add to dashboard Cite

Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow's milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

show abstract

Section: Removal and Prevention Of Off-flavor Generationmentioning

confidence: 99%

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Munekata

Domínguez

Budaraju

et al. 2020

Foods

139

View full text Add to dashboard Cite

show abstract

“…On a 9 point hedonic scale significant differences were observed in the taste, texture, colour and over all acceptability scores of tofu prepared from different varieties of soybean. Abagoshu et al (2017) reported that the interaction of effect of variety and processing methods was highly significant on the nutritional and sensory attributes of soy milk. For texture, a marginal difference of 1.5% showed that some of the respondents may prefer softer tofu.…”

Section: Resultsmentioning

confidence: 99%

Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

Goel

Kaur

Singh

2018

AJDFR

View full text Add to dashboard Cite

Tofu is a soybean curd precipitated from hot soymilk with a coagulant, followed by molding and pressing to remove whey. An initial survey reveals that soy processors in Punjab do not prefer varieties of soybean from Punjab for processing into milk and tofu. Three varieties viz. SL 958, SL 744 and SL 525 were procured from department of Plant breeding, PAU, Ludhiana and Krishi Vigyan Kendra, Patiala. Control sample (locally available soybean, undescriptive variety) was procured from local soy processors for tofu making. Data is average of three replications. The yield of tofu was highest (1.55kg/kg) from SL 958 followed by control, SL 525 and SL 744 respectively. Organoleptically, overall acceptability score was 7.9, 6.9, 7.2 and 7.5 for tofu from varieties SL 958, SL 744, SL 525 and control, respectively. The values from hunter colorimeter, measuring lightness/darkness showed that varietal differences affected the colour of tofu.

show abstract

“…The prepared seeds or grains of cereals and pseudocereals are subjected to extraction and filtration (Figure 1) [40,41]. Filtration, centrifugation, and homogenization result in the final beverage characterized by stable consistency.…”

Section: Characteristics and Nutritional Value Of Beverages From Cereals And Pseudocerealsmentioning

confidence: 99%

“…Filtration, centrifugation, and homogenization result in the final beverage characterized by stable consistency. For cereal beverages, processes such as enzymatic treatment, decanting, and homogenization are applied further [15,35,40,41]. Enzymatic processing (swinging, germination, addition of enzymatic preparations) is carried out, among other processes, to enable the distribution of oligosaccharides and nonstarch polysaccharides that are responsible for the ideal consistency of beverages, as well as starch distribution [36,[42][43][44][45][46][47][48][49].…”

Section: Characteristics and Nutritional Value Of Beverages From Cereals And Pseudocerealsmentioning

confidence: 99%

See 1 more Smart Citation

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Ziarno

Cichońska

2021

Microorganisms

View full text Add to dashboard Cite

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

show abstract

Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

Cited by 14 publications

References 19 publications

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Contact Info

Product

Resources

About