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

Abstract

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

Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers

“…The protein content of the sprouted tigernut yogurt slightly increased with increased sprouting time, this is similar for sprouted soybeans and buckwheat (Jiang et al., 2013; Zhang et al., 2015). It could be because of the longer imbibition of the seeds which reawakens protein synthesis (Devi et al., 2015), or synthesis of new ones during sprouting (Oyedeji et al., 2018; Zhang et al., 2015).…”

Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

“…Optimization of the sprouting conditions of soybeans also resulted in increased contents of proteins, amino acids, and total phenolics along with a reduction in the phytic acid content and trypsin inhibitory activity. This has led to the development of high-quality and extremely nutritious soymilk [ 79 ]. In addition, fermentation of soymilk containing 3% w / v okra flour (tofu fermentation residue) using L. acidophilus LA3, enhanced the organic acid content as well as its angiotensin-converting enzyme (ACE) inhibitory activity that augmented the health-promoting responses [ 4 ].…”

Evaluation of physicochemical properties of soymilk prepared from germinated soybean

“…In the case of our study, total content of amino acids was determined whereas in other studies only the free amino acids were measured (Park & Oh, 2007;Yang et al, 2012). Furthermore, the differences in amino acid content in GSB was probably due to the difference in extended germination times and germination conditions (Oyedeji et al, 2018).…”