Chalkiness is a defect used to describe a food which coats the mouth and throat with fine, grainy particles. This study evaluates the processing and formulation variables which affect chalkiness of Illinois process soymilk produced from dehulled soybeans. Alkalinity of the blanch solution, homogenization conditions, soymilk pH, and solids concentration had the most pronounced effects on chalkiness. Increasing blanch alkalinity decreased chalkiness; beverages adjusted to higher final pH were less chalky. Homogenization at higher temperatures or pressures also significantly reduced chalkiness. Chalkiness increased with soy solids concentration. Beverages produced using conditions to effect optimal quality were compared to low quality products. Centrifugal desludging reduced chalkiness to an imperceptible level. Particles retained by 150 mesh were primarily responsible for chalkiness. The process conditions leading to minimum chalkiness were: direct blanch of cotyledons in 0.25% NaHCO, ; homogenization at 180°F and 3500 psi; formulation with 6% soy solids; beverage pH of 7.5.
Soy beverage was prepared with a tap water or 0.25% sodium bicarbonate blanch. Retentions of vitamins B, , B,, niacin, pantothenic acid, folacin and the amino acids lysine, methionine and tryptophan were determined from samples taken after various process steps. The results indicate that bicarbonate blanch reduces the retention of most of the B vitamins but slightly increases the retention of tryptophan in the soy beverage. More than 50% of niacin, pantothenic acid and vitamin B, was lost in the blanch water, irrespective of treatment. Reuse of blanch water in latter stages of the soy beverage process could result in 95% or more recovery of all measured nutrients, with the exception of thiamine.
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