Effect of soybean:water ratio and heat treatment on yield and protein quality of soymilk
The soymilk elaboration process was optimized, with the purpose of obtaining a product with higher protein extraction and better protein quality. Different soybean:water ratios and different processes of heating were utilized for soymilk elaboration. Through both biochemical and chemical analysis, it was verified that soymilk extracted with a 1:10 soybean:water ratio and autoclaved (121 ºC) during 5 minutes, showed a higher protein extraction, no trypsin-inhibitor activity, a good digestibility of protein in vitro (86.41%), and high value of available methionine (1.22 g/16 g N).
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| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | por |
| Published: |
Pesquisa Agropecuaria Brasileira
1997
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| Online Access: | https://seer.sct.embrapa.br/index.php/pab/article/view/4751 |
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