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作者 Panchal, Vandana
書名 Phytochemicals and flavor profiles of soymilk
國際標準書號 9781109392784
book jacket
說明 102 p
附註 Source: Masters Abstracts International, Volume: 48-01, page: 0237
Adviser: Chunyang Wang
Thesis (M.S.)--South Dakota State University, 2009
Soymilk has increased its popularity in food market and received a widespread attention because of its numerous health benefits. Some of the numerous health benefits of soymilk include preventive effects against various types of cancer, reduced risk of coronary heart diseases, chronic diseases, and hormone related diseases. In spite of having a good nutritional profile and rapid increase in the market demand, soymilk consumption is still less than 1% of all dairy milk products consumption. One of the main drawbacks of soymilk is the limited acceptance by the consumers due to the unpleasant flavor profile developed sometimes during processing or storage. The compounds responsible for the undesirable flavor profile of soymilk include lipoxygenase, isoflavone aglucones, and saponins
The objectives of this study were: (1) to study the effect of two processing methods (traditional method, VitaCowRTM system) on the phytochemicals, and flavor profile of soymilk. (2) To study the change in the phytochemical and flavor profile of the soymilk with storage. (3) To establish a correlation if exists, between the change in the concentration soy phytochemicals (isoflavones), and flavor attributes of soymilk (beany flavor, off-flavor, astringency, aftertaste, bitterness, and oxidized flavor) with the storage period of 12 days at refrigeration temperature. Soymilk was processed with two different methods traditional method, and VitaCowRTM system, and stored in sterilized glass jars. Sensory analysis (using descriptive analysis) and isoflavone analysis (using HPLC) was done on each 1st, 4th, 8th, and 12th day of storage
When comparing the phytochemical, and sensory profile of the soymilk processed with the two methods (traditional method, VitaCowRTM system), the soymilk processed with traditional method had, lower total malonyl glucosides (P≤0.05), higher total aglucones (P≤0.05), and lower total glucosides (P≤0.05). The soymilk processed with traditional method reported higher sensory scores for, oxidized flavor (P≤0.05), off-flavor (P≤0.05), and beany flavor (P≤0.05). The longer duration of grinding and cooking at lower temperature might have lead to the hydrolysis of isoflavone glucosides, which can be the major cause of the higher aglucone content in the soymilk processed with traditional method. This might contribute to the flavor profile of traditionally processed soymilk
The storage studies showed no significant difference in the concentration of isoflavones (P≥0.05) with storage. However, there was slight reduction in the concentration of isoflavone glucosides, and increase in the concentration of isoflavone aglucones. The sensory results showed a significant increase (P≤0.05) in the scores of all six flavor attributes (beany flavor, off-flavor, astringency, aftertaste, bitterness, and oxidized flavor) within the storage period of 12 days
Strong correlation was observed between genistein and beany flavor for the soymilk processed with both VitaCowRTM system (R2=0.8261) and traditional method (R2=0.8293). Similarly a strong correlation was observed between genistein and aftertaste for the soymilk processed with both VitaCowRTM system (R2=0.7165), and traditional method (R2=0.7643). For other flavor attributes a weak correlation values were obtained
The study concludes that there is a correlation between the change in the photochemical profile and change in the flavor attributes of the soymilk with storage. Soy saponins are other class of phytochemicals present in soymilk which are reported to have undesirable flavor attributes. Further research can be conducted on the effect of different forms of saponins on the flavor of soymilk. The study provided foundation for future studies that can improve flavor profiles of soymilk by controlling changes in phytochemicals
School code: 0205
Host Item Masters Abstracts International 48-01
主題 Agriculture, Food Science and Technology
0359
Alt Author South Dakota State University
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