Effect of Black Soymilk Processing Conditions On Anthocyanins Content

Esteves, T. C. F.; Felberg, Ilana; Calado, Verônica; Panizzi, Mercedes C. Carrão

doi:10.9790/2402-1102015660

Cited by 1 publication

(3 citation statements)

References 19 publications

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“…It was shown that CWE was not effective to extract anthocyanin and maintained the lowest amount of anthocyanin throughout the storage days. These results agreed with Esteves et al [5] who reported that black soymilk extracted by HWE method has the highest amount of cyanidin-3-glucoside compared to alkali and cold extraction methods. In this regard, Sarkis et al [16] highlighted that the involvement of heating process gives strong influence in anthocyanin stability.…”

Section: Total Anthocyanin Content (Tac)supporting

confidence: 92%

“…Three different extraction methods on black soybeans were conducted following the procedure by Esteves et al [5]. The black soybean was subjected under running tap water to remove any dirt before subjected to 3 different extraction methods.…”

Section: B Methods Extraction Of Black Soymilkmentioning

confidence: 99%

“…The high temperature applied on black soybean during the extraction method caused higher loss of anthocyanins during storage [18]. It was also possible that the general loss of anthocyanins in the BSM during storage could be enhanced by the pasteurization process [5]. 27%.…”

Section: Total Anthocyanin Content (Tac)mentioning

confidence: 99%

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Effect of different extraction methods on antioxidant and sensorial properties of pasteurized black soymilk

Suhaimi,

Wan Kamarudin,

Nizori

et al. 2023

IFSTJ

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Abstract— The processing methods of black soymilk (BSM) can significantly affect the retention of its bioactive compounds. The effect of cold water (4 ℃, 8 hr) (CWE), hot water (80 ℃, 10 min) (HWE) and alkali water extraction (0.25% NaHCO3, 54 ℃, 10 min) (AWE) of BSM on antioxidant and sensory properties of pasteurized BSM (72 ℃ /10 min) was evaluated over 10 days of storage at 4 ℃. A steep increase in the total phenolic content (TPC) of BSM from HWE was observed over 10 days of storage, although the TPC of that from AWE was steadily the highest. The trend of flavonoids of BSM from HWE was the same as that for TPC, achieving a concentration of 1858.77 mg QAE/100 g after 10 days. The total anthocyanin content was the highest (40.85 mg/100 g) in BSM by HWE at the end of storage. Although the TPC of BSM from all extraction methods increased during storage, the total anthocyanin content showed a decreasing trend. Overall, the DPPH radical scavenging activity of BSM by HWE increased during storage up to 32.19 % on day 10 and a decreasing trend was observed from AWE and CWE. Triangle test showed that there was a significant (p<0.05) sensorial difference among the three extraction methods. The BSM from AWE had the highest score in the 9-hedonic scale for all sensorial parameters after the commercial BSM. Overall, the heat treatment in both HWE and AWE enhanced the antioxidant activity and sensory properties of pasteurized BSM, respectively.

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Section: Total Anthocyanin Content (Tac)supporting

confidence: 92%

Section: B Methods Extraction Of Black Soymilkmentioning

confidence: 99%