Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami (Beany Flavor) of Soymilk
| العنوان: | Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami (Beany Flavor) of Soymilk |
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| المؤلفون: | Hiroshi Endo, Katsuo Tanji, Shinji Shimada, Kentaro Kaneko, Masahiro Ohno |
| المصدر: | Food Science and Technology Research. 10:328-333 |
| بيانات النشر: | Japanese Society for Food Science and Technology, 2004. |
| سنة النشر: | 2004 |
| مصطلحات موضوعية: | Marketing, Lipid peroxide, Blanching, Chemistry, General Chemical Engineering, food and beverages, Food science, Soy bean, Industrial and Manufacturing Engineering, Flavor, Food Science, Biotechnology |
| الوصف: | With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the beany flavor. We also prepared various desserts containing soymilk using this heating process, and evaluated the effects of heating by sensory test. The lipid peroxide content of soymilk prepared from soaked and swollen soybeans steamed at 75°C in a relative humidity of 80-90% for 10 minutes was substantially lower than that in soymilk prepared from soybeans which lacked lipoxygenase and was 14% or less that of non-heat-treated soybeans. Additionally, the lipid peroxide content of soymilk prepared by blanching soaked and swollen soybeans in boiling water for 30 seconds was comparable to that found in soymilk prepared from lipoxygenase-lacking soybeans. The beany flavor of custard pudding, Bavarian cream, and Annin tofu prepared with soymilk obtained from heat-treated soybeans was significantly improved. |
| تدمد: | 1881-3984 1344-6606 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::f00048bb39c816b106485aa079430614 https://doi.org/10.3136/fstr.10.328 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........f00048bb39c816b106485aa079430614 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18813984 13446606 |
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