Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

Jiang, Susu; Cai, Weixi; Xu, Baojun

doi:10.3390/foods2020198

Cited by 89 publications

(77 citation statements)

References 28 publications

(37 reference statements)

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“…But in this study the phytic acid content of SBBs varied from 1 to 3.31 mg/100 ml beverage. The highest was found in SM (100%) without the addition of MN and SS (Table 2), which is lower than in other reported studies (Jiang et al, 2013). The phytic acid contents of the beverages decreased with an increase in MN and SS and the lowest values were observed for 25% MN and 15% SS.…”

Section: Change In Beta-carotene Contentcontrasting

confidence: 54%

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Getu

Tola

Satheesh

2017

Acta Sci Pol Technol Aliment

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Section: Change In Beta-carotene Contentcontrasting

confidence: 54%

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Getu

Tola

Satheesh

2017

Acta Sci Pol Technol Aliment

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“…Soymilk, an important product from soybean, is made by grinding and expression of the milk component. Soymilk has been found to be a suitable alternative for milk from animal sources, especially for vegetarians and lactose intolerants (Jiang, Cai, & Xu, 2013). It can be consumed directly as food and could also serve as an intermediate product in the production of other fermented and non-fermented soy products such as tofu and soy yogurt.…”

Section: Introductionmentioning

confidence: 99%

“…Sprouting of soybeans before production of soy-based products, as a means of improving the functionality of the resulting foods, has been explored (Jiang et al, 2013;Murugkar, 2014;Paucar-Menacho, Berhow, Mandarino, De Mejia, & Chang, 2010). Subjecting soybeans to sprouting, prior to processing into a desired product, is a cheap and effective pretreatment aimed at stimulating metabolic activities.…”

Section: Introductionmentioning

confidence: 99%

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

Oyedeji

Mellem

Ijabadeniyi

2018

CyTA - Journal of Food

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Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology, CyTA -Journal of Food, 16:1, 230-237, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 ABSTRACTThis study aimed at producing functional soymilk by optimizing the sprouting conditions of soybeans using response surface methodology. Soaking (12-24 h) and germination times (48-96 h) were optimized using central complete randomized design. Responses obtained from experimental runs were fitted into second order polynomial regression model. Significance of model parameters was tested using ANOVA and R 2 was evaluated. The optimum sprouting conditions of soybeans were 12 h soaking and 52 h germination using desirability concept. Soymilk made from optimized conditions had 17% increase in total proteins, 50% reduction in phytic acid, 1.7% increase in total phenolics and a color change (ΔE) of 4.89 compared with the control. There was a significant reduction in trypsin inhibitor activity (0.03 mg/g TI), with increase in total amino acids and similar rheological properties in optimized soymilk. Optimized conditions obtained are adequate in the production of soymilk with improved nutritional and quality attributes.Mejoramiento de algunos atributos de calidad de la leche de soya [soja] a partir de la optimización de parámetros seleccionados de germinado de soya utilizando la metodología de superficies de respuesta RESUMEN El presente estudio se propuso producir leche de soya funcional a partir de la optimización de las condiciones de germinado de la soya, utilizando la metodología de superficies de respuesta. Con este objetivo se optimizaron la duración del remojo (12-24 h) y de la germinación (48-96 h) usando el diseño central completo aleatorizado. Las respuestas obtenidas en las pruebas experimentales fueron ajustadas al modelo de regresión polinomial de segundo orden. La significancia de los parámetros del modelo fue sometida a prueba, empleando ANOVA y evaluando R 2 . Partiendo del concepto de deseabilidad se determinó que las condiciones óptimas para el germinado de la soya son 12 h de remojo y 52 h de germinación. Se constató que en la leche de soya preparada bajo estas condiciones optimizadas se registró un aumento de 17% de proteínas totales, una reducción de 50% de ácido fítico, un aumento de 17% de fenólicos totales y un cambio de color de 4.89 en comparación con el control. Además, en la leche de soya optimizada se detectó una reducción significativa de la actividad inhibidora de la tripsina (0.03 mg/g TI), presentándose un incremento en los aminoácidos totales y que la misma exhibe propiedades reológicas similares. Las condiciones optimizadas logradas resultan adecuadas para la producción de leche de soya con atributos nutricionales y de calidad mejorados. ARTICLE HISTORY

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“…The protein content of the unfortified kunnu-aya was lower (1.7%) than those of the fortified kunnu ( Table 1). The protein content of the V igna-racemosa fortified kunnuaya produced in this study is higher than the protein content (1.2 -2.3%) of tigernut drink [21] and soymilk (2.19 -2.99) protein [22]. The increment in the protein content of the fortified kunnu-aya compared to the unfortified kunnu, is an indication of its potential to increase the protein intake of its consumers.…”

Section: Discussionmentioning

confidence: 58%

Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour

2017

SDRP-JFST

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Background:Kunnu drinks are locally produced beverages, which of recent have become popular among the various nonalcoholic drinks in Nigeria. 'Kunnu-aya' is produced from tigernut, an underutilized crop that is rich in fibre and fat. Since 'kunnu-aya' is produced from tigernuts, which are generally low in protein and lack other nutrients, the beverage cannot fulfill the nutrient intake of consumers. In order to increase the nutritional quality of 'kunnu-aya', it was fortified with V igna racemosa, an underutilized legume that is abundant in nutrients. Methods:Vigna-racemosa fortified 'kunnu-aya' was produced by supplementing tigernut kunnu ('kunnu-aya') with V igna -racemosa at various substitution levels (0 -25%). The fortified beverages were analyzed for proximate composition, mineral contents and sensory properties. Results:The results obtained from proximate analysis showed an increase of 28-102%, 6-21% and 2-11%, respectively, in protein, ash and carbohydrate content of the fortified kunnu. However, a decrease in the moisture (0.3-27%), fat (6-22%) and crude fibre (12-5%) contents were observed with increasing substitution levels. The mineral contents of the fortified kunnu increased significantly. Results of the sensory analysis indicated that the fortified 'kunnu-aya' were more acceptable than the unfortified 'kunnu-aya'. The fortified kunnu was also more nutritious. Conclusion:Vigna-racemosa fortified 'kunnu-aya' is rich in protein and other nutrients. Its consumption could help in reducing the problem of protein-calorie malnutrition especially among children, in developing countries.

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Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

Cited by 89 publications

References 28 publications

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour

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