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Effect of processing methods on the chemical and physical properties of soybean milksWong, Millie Miu-yee 14 February 1964 (has links)
In the present study, processed soymilks prepared by various
manufacturing methods were examined for quality by physical and
chemical methods. Viscosity, pH, soluble solids, total solids, fat
and protein content were used as indicators of quality. The principal
factor investigated was the protein content as measured by the
dye-binding procedure.
The manufacturing variables studied were soaking and blending
times, size of beans, sprouting of the beans, drying temperatures
for powdered soymilk, and hull-on and hull-off beans. The laboratory
method giving optimum quality comprised, soaking the beans for
four hours at 20°C, blending with boiling water for eight minutes
and filtering hot. Large and medium sized beans, with the hulls
removed, gave the highest quality soymilks. Pilot plant procedures
were developed by scaling up the laboratory methods.
Heat treatments were applied to soymilks with no added sugar,
5% and 10% sucrose, 5% lactose and 5% glucose. Heat treatment
had little effect on the protein content of soymilks with no added sugar or with 5% and 10% added sucrose as measured by the dyebinding
method. Browning was observed in the lactose and glucose
added samples as a result of prolonged heating. The dye-binding
capacity of the protein in soymilk varied with the sugar level, the
type of carbohydrate and the length of the heating period. The most
noticeable change due to heat treatment was an increase in viscosity.
Soymilks were spray dried in a Anhydro Spray Dryer. Both
drying temperature and drying time had an effect on the quality of
the dried milk. The sample dried at the higher temperature was
brown in color and gave lower test values for all the quality factors
investigated.
The Kjeldahl method for protein was compared with the dyebinding
method and the results showed that the dye-binding method was
suitable for estimating the protein content in soymilk.
Varieties of soybeans investigated were Merit and Kanrich with
the Merit soymilks being of higher quality. / Graduation date: 1964
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Data analysis of the correlation between processing variables and concentrations of isoflavones in soymilkLi, Xiuyu. January 2005 (has links) (PDF)
Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 2005. / Includes bibliographical references.
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Protein-lipid interactions of reductively methylated 14c soy protein fractions in a model soy-based infant formula system /McDermott, Ronald Lee, January 1981 (has links)
Thesis (Ph. D.)--Ohio State University, 1981. / Includes vita. Includes bibliographical references (leaves 184-194). Available online via OhioLINK's ETD Center.
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Investigation of the functionality of probiotic fortified soy beverages in vitro and and in vivo studies /Cho, Young-Jae, January 2004 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 89-102). Also available on the Internet.
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Investigation of the functionality of probiotic fortified soy beverages : in vitro and and in vivo studies /Cho, Young-Jae, January 2004 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 89-102). Also available on the Internet.
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Removal of flatulence causing sugars in soymilkRajan, Anila. January 2009 (has links)
Thesis (M.E.)--University of Waikato, 2009. / Title from PDF cover (viewed Apr. 20, 2010). Includes bibliographical references (p. 36-46)
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Pruebas de elaboracion de leche de soya (Glycine max (L.) Merril) y derivados proyecto de viabilidad industrial /Valdivia, Ciro Pablo Kopp. January 1997 (has links)
Tesis de grado para obtener el titulo de ingeniero agronomo, Universidad Mayor de San Simon. / Abstract in Spanish and English. Appendix pp. 63-93.
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Growth and activity of lactic acid bacteria in soymilkGaddi, Antonieta Liwanag, January 1970 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.
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Pruebas de elaboracion de leche de soya (Glycine max (L.) Merril) y derivados proyecto de viabilidad industrial /Valdivia, Ciro Pablo Kopp. January 1998 (has links)
Tesis de grado para obtener el titulo de ingeniero agronomo, Universidad Mayor de San Simon. / Abstract in Spanish and English. Appendix pp.63-93.
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Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stabilityHuang, Rongmin, January 2006 (has links)
Thesis (Ph. D.)--Ohio State University, 2006. / Title from first page of PDF file. Includes bibliographical references (p. 138-154).
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