Table of Contents
Foods, Volume 7, Issue 1 (January 2018)
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Cover Story (view full-size image) In this study, time and temperature were optimized during microwave processing to obtain soymilk [...] Read more. In this study, time and temperature were optimized during microwave processing to obtain soymilk with maximum digestibility and inactivation of trypsin inhibitors, in comparison to the conventional thermal treatment. Microwave processing conditions at a frequency of 2.45 GHz and temperatures of 70 °C, 85 °C and 100 °C for 2, 5 and 8 min were investigated and were compared to conventional thermal treatments at the same temperatures for 10, 20 and 30 min. Response surface methodology was used to design and optimize the experimental conditions. Thermal processing was able to increase digestibility by 7% (microwave) and 11% (conventional) compared to control, while trypsin inhibitor activity was reduced to 1% in microwave processing and 3% in conventional thermal treatment when compared to 10% in raw soybean. View this paper