Evaluation of physicochemical properties of soymilk prepared from germinated soybean

Abstract

Germinated soybean (GSB) has a high interest in the food industry due to its potential health benefits. However, the understanding of physicochemical properties as well as sensory properties of plant-based milk made of GSB is very limited. This study, therefore, formulated GSB milk and identified its nutritional value, rheological property, and perception of consumers. The obtained result revealed that GSB milk had a high gamma-aminobutyric acid (GABA) content (127-135 mg/L) while its other properties including pH, crude protein content, and total soluble solid were equivalent to those of conventional soymilk. Due to the denaturation of protein in germination, GSB milk had a bigger droplet size in comparison with conventional soymilk, resulting in a lower viscosity. For consumer perception, sensory properties of GSB milk were evaluated as better than those of conventional soymilk.