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Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans
School of Biological Sciences, The University of Hong Kong, Hong Kong
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
* Author to whom correspondence should be addressed.
Received: 28 January 2013; in revised form: 12 May 2013 / Accepted: 14 May 2013 / Published: 21 May 2013
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.
Jiang S, Cai W, Xu B. Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans. Foods. 2013; 2(2):198-212.
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.