Three soymilk products formulated with different concentrations of fat, sugar and starch were evaluated for changes in their physical properties and volatiles profile over time (3 months) under different temperatures (4, 22 and 38C) of storage. Samples were tested for pH, color, viscosity and volatile flavor changes. The pH and color of the soymilks decreased significantly during the first month of storage and then remained stable over time. Color and viscosity of the soymilk products were affected by both the soymilk composition and storage treatment. The high-fat soymilk sample (product C) had the whitest color (lower DE) and the lowest viscosity. Storage at 38C negatively affected the color. The viscosities of the soymilk products stored at 4C were the lowest among the treatments. The major volatiles identified in all soymilk products were hexanal, heptanal, octanal, nonanal, hexanol, 1-octen-3-ol, benzaldehyde, 2-pentyl furan and 2-ethyl furan. The intensities of the volatile compounds in the soymilk products increased during the first weeks of storage, particularly when stored at 38C. The intensities, however, decreased gradually over time. Among the three formulated soymilk products, the sweetened sample (product B) gave the lowest flavor intensities under all three temperatures of storage. Overall, storage at 4C and addition of sugar preserve best the soymilk quality. PRACTICAL APPLICATIONSSoy products are well appreciated for their nutritional and potential health benefits. Soy beverage consumption is increasing among North American consumers because of improvements in soy beverage quality and processing 1 Corresponding
The ability of emulsifiers (gum arabic, starch and soy protein isolate (SPI)) and texture modifiers (gum tragacanth and carrageenan) alone and as a mixture with SPI to stabilize oil-in-water emulsions at high oil concentrations was studied. Parameters investigated included droplet size distribution, color (DE), viscosity and creaming stability. At 10% (w/v) emulsifier to oil ratio, emulsions stabilized with gum arabic, starch and SPI had average oil droplet sizes lower than 1µm. Increasing the oil content by two-fold (emulsifier/oil ratio of 10:20), increased the average droplet size of the gum arabic and SPI emulsions to 1.5 and 4.2 mm, respectively, while that of the starch emulsion remained unchanged. At 5% oil concentration, gum tragacanth and carrageenan stabilized emulsions yielded two average droplet sizes of 0.5 µm (52.7%) and 1.8 µm (46.5%), and 0.5 µm (48.8%) and 1.7 µm (46.6%), respectively. Increasing the oil concentration to 10% increased the particle size with fairly similar proportions. Gum arabic stabilized emulsions had lower DE than starch and SPI (except at 20% oil content). DE of carrageenan and tragacanth emulsion decreased significantly when used as a mixture with SPI. Droplet size strongly affected color. All concentrated emulsions exhibited shear-thinning behavior irrespective of oil, emulsifier type and concentration. SPI, followed by starch and gum arabic emulsions showed good stabilities over the 15 days storage period. Gum tragacanth and carrageenan emulsion stabilities were only improved when combined with SPI, particularly at 5% oil concentration.
Soymilk prepared from five soybean cultivars, grown in Ontario, were analysed for protein, oil, mineral composition, viscosity, colour, lipoxygenase (LOX) activities and flavour profile. Among the five soybean cultivars, the Vinton 81 variety contained the highest protein and the lowest fat. The yield of soymilk from all five cultivars was similar. Major differences were observed in viscosity and in the composition of both the soymilk and the okara. Higher protein and fat extractability was found in soymilk made from S08-80 and Vinton 81 varieties. Their okara protein contents were also among the highest. Minimum extractability was observed with S03W4 cultivar. Soymilk made from S 03W4 and Vinton 81 cultivars had the whitest colour (lowest DE values). Viscosity values were the highest for S08-80, FG1 and S20-20 varieties. Headspace solidphase microextraction gas chromatography was used to analyse volatile compounds in soymilk. A total of fourteen volatiles were identified, among which aldehydes and their corresponding alcohols were the major compounds. Similar volatile compounds were identified in all the samples analysed but at different concentrations. The highest LOX activity was observed in the Vinton 81 and S20-20 soybean cultivars, which had the highest total volatile and hexanal contents. A positive correlation (correlation coefficient ¼ 0.82) between enzymatic activity and the total volatiles was observed. Vinton 81 cultivar was subjected to storage (at 18°C and 50% relative humidity) for a period of 10 months. Soymilk was prepared at different times during storage. The results showed that the soymilk colour, LOX and total volatiles were significantly (P < 0.05) affected by the storage of the soybeans over time.
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