M. Tech. Food Technology. / Aims to develop a standardised procedure for the production of soymilk that could be used to evaluate the food technological potential of the 30 different locally grown soybean cultivars. Such a procedure should have standardised soaking and cooking times and temperatures that could ensure the inactivation of lipoxygenase enzymes and other anti-nutritional factors that negatively affect the flavour or nutritional quality of the soymilk. A filtration technique would be needed to quantitatively and reproducibly separate the soymilk and okara fractions. The soymilk produced should have sensory properties that conform to the requirements of a soymilk that is acceptable to the consumer.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1000197 |
| Date | January 2013 |
| Creators | Makhari, Ntuwiseni. |
| Contributors | Jooste, P. J., Da Silva, L. S. |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format |
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