Foods 2013, 2(2), 198-212; doi:10.3390/foods2020198
Article

Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

1email, 2email and 2,* email
Received: 28 January 2013; in revised form: 12 May 2013 / Accepted: 14 May 2013 / Published: 21 May 2013
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination condition. Results from the present research showed significant (p < 0.05) improvement of TPC in cooked germinated soybean milk, while both the TIA and phytic acid content were decreased significantly (p < 0.05). In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings.
Keywords: germination; physicochemical property; phytic acid; soy milk; total phenolic content; trypsin inhibitor activity
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MDPI and ACS Style

Jiang, S.; Cai, W.; Xu, B. Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans. Foods 2013, 2, 198-212.

AMA Style

Jiang S, Cai W, Xu B. Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans. Foods. 2013; 2(2):198-212.

Chicago/Turabian Style

Jiang, Susu; Cai, Weixi; Xu, Baojun. 2013. "Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans." Foods 2, no. 2: 198-212.

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