ICAR Research Data Repository for Knowledge Management
Effect of soaking on composition of soy milk
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of soaking on composition of soy milk
Not Available |
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| Creator |
M.K. Tripathi, Geeta Mittal
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| Subject |
Soymilk, phenolic content, trypsin inhibitor, bacterial counts
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| Description |
Not Available
The effect of soaking of soybean on the quality and functional attributes has been studied. The pH of controlled soy milk was found in the range of 6.71, whereas it decreased a little in soaked soybean milk (6.63) after 16 h. Changes in nutritional qualities, total phenolic content, trypsin inhibitor (TA) level and total bacterial count (TBC) was found in soy milk during soaking. The total phenolic content was found to increase 2.36 mg GAE/ g to 2.63 mg GAE/g after 16 h of soaking and the concentration of trypsin inhibitor was found to decrease from 29.6 mg/g to 23.76 mg/g and after cooking the concentration reduced up to 4.62 mg/g in soymilk. The nutritional parameters enhanced in comparison to conventional soy milk. Not Available |
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| Date |
2021-08-16T10:12:19Z
2021-08-16T10:12:19Z 2014-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/57334 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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