PHYSICAL AN CHEMICAL CHARACTERIZATION OF SOYBEAN AND "SOYBEAN MILK"

被引：0

作者：

Micula, Lia ^{[1
]}

Popescu, Sofia ^{[1
]}

Micu, Daniela ^{[2
]}

Manea, Dan ^{[1
]}

Mateeescu, Constantin ^{[1
]}

机构：

[1] Banats Univ Agr Sci & Vet Med King Michael I Roma, Timisoara, Romania

[2] Direct San Vet & Food Secur Timis, Timisoara, Romania

来源：

NANO, BIO AND GREEN - TECHNOLOGIES FOR A SUSTAINABLE FUTURE CONFERENCE PROCEEDINGS, SGEM 2016, VOL I | 2016年

关键词：

soybean; soy milk; pH; lipid content; protein content; SOYMILK; ACCEPTABILITY;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean for food processing and "soybean milk". The evaluated soybean has been purchased from Romanian supermarkets. The soybean milk has been prepared from these analyzed grains and then some chemical and physical characteristics of milk have been assessed. Soy milk is a substitute for cow's milk, it is mainly used for people with lactose intolerance, vegetarian people and those who hold religious fasting. The aim of this study was to evaluate chemical and physical characteristics of grains of soybean used for food processing. We investigated total mineral content (ash), moisture and total dry content substance, acidity, fat, carbohydrates and protein content, density of soybean. For soy milk, we established pH, acidity, humidity, refractive index, brix, total mineral content (ash), and sensory evaluation.

引用

页码：251 / 258

页数：8

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