Control of Chalkiness in Soymilk

Abstract

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.

Optimization of processing parameters for cloudy ginkgo (Ginkgo biloba Linn.) juice

“…The seeds of some plants, such as peanuts, soybeans and pine nuts, they contain high oil content and abundant protein. The technology of aqueous extracts has been used to prepare milk-like beverages (Kuntz, Nelson, Steinberg, & Wei, 1978;Lee & Rhee, 2003;Lee & Beuchat, 1992;Nelson, Steinberg, & Wei, 1976;Wilkens, Mattick, & Hand, 1967). Nowadays enzymes are used to ensure optimal ginkgo juice yield and quality because ginkgo juice processing using mechanical pressing of the kernel results in poor juice yield and instability.…”

Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis

“…Smith et al (1961) reported that proteins and insoluble carbohydrates were the primary soybean components responsible for absorption of water, and the sludge from the water extraction containing 65% water-insoluble carbohydrate held more than five times more water than the extracted protein. Kuntz et al (1978) and Urbanski et al (1982) also demonstrated the high water uptake of ISB sludge. However, as the sludge content increased the overrun decreased; this was probably due to the extra solids to be carried by the foam and the exponential increase or viscosity with increasing sludge (Urbanski et al, 1982).…”

Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract

“…We attributed the increase in stability to partial thermal denaturation of peanut proteins. Similarly, heat treatment increased the stability of emulsions (Kinsella & Whitehead, 1988;Das & Kinsella, 1990) and soybean beverage (Kuntz et al, 1978;Priepke et al, 1980). The more readily a protein molecule can unfold at the oil/water interface, the higher is its emulsification capacity.…”