Freeze‐Thaw Stability of Illinois Soybean Beverage

Abstract

The objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze-thaw (F-T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F-T stability index. This index was below 35% for both plain base and plain beverage. The freeze-thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludglng. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.

Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

“…Due to the low oil mass fraction (f m ¼ 0.025), protein aggregation play a preponderant role in the destabilization of SB after freeze-thawing. An observation made by Yeh et al (1981) provides some support. In that work, Illinois SB prepared by high pressure homogenization without calcium salts addition were centrifuged at low speed and a fiber-rich debris was separated.…”

“…Although the freeze-thaw stability of Illinois soy beverages obtained from dehulled cotyledons by high pressure homogenization was previously evaluated by Yeh et al (1981), the influence of frozen storage on calcium-fortified soy beverages has been poorly addressed. The purpose of this article was to study the freeze-thaw stability of a soy beverage containing similar calcium content as in bovine milk.…”

“…For model o/w emulsions prepared with soybean protein isolates as the sole emulsifier, the addition of dehydrated tofu whey as cryoprotectant enhanced their stability after frozen storage during short and long periods (Palazolo, Sobral, & Wagner, 2013). For Illinois soy beverages, sucrose and glucose was added to prevent visible freeze damage (Yeh, Wei, Nelson, & Steinberg, 1981).…”

Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties

“…Soybeans (Williams 82 cultivar) were first heated at 99°C for 20 min in a down flow air dryer (Proctor-Schwartz Inc., Philadelphia, PA) and then immediately passed through a drum dehuller (Nelson et al, 1975, 1976a, 1976b: Kuntz, 1977; cotyledons were separated from hulls and hypocotyls by air aspiration (Urbanski, 1981., Yeh et al, 1981.…”