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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 8 | Page No.: 1156-1158
DOI: 10.3923/pjn.2009.1156.1158
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Effect of Processing Methods on Quality of Soymilk

T.Y. Tunde-Akintunde and A. Souley

Soymilk is one of the easiest ways to add soyprotein, a high quality protein, to the human diet because it doesn’t alter the taste of food. It is a highly nutritious drink and must be prepared in such an easy way that the quality is maintained. Soymilk was processed using 5 methods including delayed filtration, hot extraction, cold extraction, soaking and blanching, potash and sodium bicarbonate processing methods. The highest protein content was between 3.05% for delayed filtration and 2.23% for soaking in potash. The sensory properties of the soymilk increased with decrease in nutritional quality indicating that methods which increase sensory properties of soymilk by reducing its beany flavour have lower nutritional qualities.
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  •    Nutrient and Sensory Quality of Soymilk Produced from Different Improved Varieties of Soybean
  •    The Effects of Cooking Time on the Nutritional Parameters of Soya Milk
How to cite this article:

T.Y. Tunde-Akintunde and A. Souley, 2009. Effect of Processing Methods on Quality of Soymilk. Pakistan Journal of Nutrition, 8: 1156-1158.

DOI: 10.3923/pjn.2009.1156.1158


29 November, 2019
ahmed olalekan:
please kindly provide me the full article of this research




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