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Author Tanteeratarm, K.
Alternative Author Kasetsart University
TitleProblems, remedies and prospects of soymilk processing/K. Tanteeratarm ... [et al.]
ImprintBangkok : Kasetsart University Press, c1997
Call# T970272

CALL # Volume Number Month Year Barcode Status
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AbstractSoybean quality is affected by seed quality and characteristics, soybean constituents, and processing. Good intact soybeans with high protein content have the most desirable seed characteristics. Controlling lipoxygenases and inactivating trypsin inhibitors are important for improving flavor and protein digestibility. Flatulence factors, raffinose and stachyose, and astringency must be reduced during processing. Soymilk quality varies from one processing method to another. Quality soymilk may be prepared from whole soybean, soy flour, or soy protein isolate. The soymilk from soy flour is generally yellow in color and contains essentially all of the oligosaccharides present in the flour. Research directed towards reducing flatulence factors and astringency is important for improving soymilk quality and eventually increasing consumption. Processing method and raw material used should be economically selected to produce the kind of soymilk for specific markets and type of consumers.
Descript581 p. ; 461-467
Subjectsoy milk
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