ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Soymilks were prepared from soybeans soaked in 15% ethanol and in 15% ethanol plus 0.1M NaOH, 0.1M Na2CO3 or 0.1M NaHCO3 for various times at 60°C. The ethanol was removed before processing the soybeans into soymilks, and the soymilks were analyzed for composition, lipoxygenase activity, TBA number, and flavor (paintiness, grassiness, nuttiness, cereal, and astringency). The change in paintiness with time of soaking did not depend only on lipoxygenase activity or on TBA number, but was related to the soaking conditions. Soaking in 0.1M NaOH gave soymilks with more paintiness than soaking in either 0.1M Na2CO3 or NaHCO3.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb03023.x
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