2013
DOI: 10.1590/s0101-20612013005000052
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Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

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Cited by 20 publications
(20 citation statements)
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References 19 publications
(20 reference statements)
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“…Therefore, taking into consideration these germplasms resources and their adaptability as determined in this study, our findings are expected to contribute greatly in selection of accessions with desirable levels of certain fatty acids which are less affected by contrasting environmental conditions. Furthermore, soybean oil content and fatty acid composition significantly affect soybean flavor attributes [69], that is why great efforts were made to select soybean cultivars with a desired oil profile to improve such flavor attributes [70]. In our study, the accessions which revealed higher stability and higher OA and LNA contents are beneficial for producing soymilk with preferable levels of smoothness and sweetness attributes, achieving the most important quality and preferable soymilk parameters for Chinese consumers [71].…”
Section: Stability Of Soybean Fatty Acids Across Different Environmentsmentioning
confidence: 89%
“…Therefore, taking into consideration these germplasms resources and their adaptability as determined in this study, our findings are expected to contribute greatly in selection of accessions with desirable levels of certain fatty acids which are less affected by contrasting environmental conditions. Furthermore, soybean oil content and fatty acid composition significantly affect soybean flavor attributes [69], that is why great efforts were made to select soybean cultivars with a desired oil profile to improve such flavor attributes [70]. In our study, the accessions which revealed higher stability and higher OA and LNA contents are beneficial for producing soymilk with preferable levels of smoothness and sweetness attributes, achieving the most important quality and preferable soymilk parameters for Chinese consumers [71].…”
Section: Stability Of Soybean Fatty Acids Across Different Environmentsmentioning
confidence: 89%
“…Moreover, the soybean seed chemical quality properties-including protein and oil content, fatty acids, isoflavones, saponins, oligosaccharide and peptides-can affect the soymilk flavour attributes significantly (Kudou et al, 1991;Min, Yu, Yoo, & Martin, 2005;Terhaag, Almeida, & Benassi, 2013). Owing to soymilk's off-flavour, many efforts have been taken to improve soymilk flavour based on the selection of soybean cultivars and enhancement of the processing technology (Hildebrand & Hymowitz, 1981;Kwok, Liang, & Niranjan, 2002;Suppavorasatit, Lee, & Cadwallader, 2013).…”
Section: Introductionmentioning
confidence: 99%
“…Additionally, soymilk and its products are regarded as nutritious and cholesterol-free health foods, with considerable potential application. However, information regarding soymilk sensory evaluation and the effect of soybean seed chemical quality traits on soymilk sensory attributes were notably limited (Poysa & Woodrow, 2002;Terhaag et al, 2013). As a result, it is difficult to select suitable cultivars for soymilk processing.…”
Section: Introductionmentioning
confidence: 99%
“…Os parâmetros reológicos foram obtidos na temperatura de 10 ºC usando-se um viscosímetro rotacional (QUIMIS®, modelo Q860M21, Diadema, Brasil), baseado em Terhaag et al [13] com modificações. O aumento da tensão de cisalhamento foi obtido pelo aumento da rotação, a partir da variação contínua da velocidade angular do cilindro (spindle 1).…”
Section: Materials E Métodounclassified