Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk

被引：41

作者：

Rosenthal, A ^{[1
]}

Deliza, R ^{[1
]}

Cabral, LMC ^{[1
]}

Cabral, LC ^{[1
]}

Farias, CAA ^{[1
]}

Domingues, AM ^{[1
]}

机构：

[1] EMBRAPA Agroind Alimentos, BR-23020470 Rio De Janeiro, Brazil

来源：

FOOD CONTROL | 2003年 / 14卷 / 03期

关键词：

soymilk; enzymatic treatment; filtration; chalkiness;

D O I：

10.1016/S0956-7135(02)00087-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several hydrolytic enzymes-Celluclast 1.5L, Pectinex ultra sp, Rohalases (SEP, F, 7069 e 7118)-and filtration with different pore size tissues-20; 30; 85; 100 mum-were independently studied, regarding their effect on the sensory quality of whole soymilk. The whole soymilk process included the following operations: dehulling, boiling, draining, grinding, homogenisation, enzymatic treatment or filtration, and heat treatment. The treatment with Celluclast 1.5L or filtration using a 20-mum tissue resulted in a considerable reduction of the particle size suspended in the soymilk. Such reduction originated products with low levels of sensory attribute of chalkiness and higher physical stability, in comparison to the control submitted to either one or two homogenisations. The enzymatically treated soymilk resulted in a higher global impression of flavour than the filtered product and the products submitted to one and two homogenisations, respectively. (C) 2002 Published by Elsevier Science Ltd.

引用

页码：187 / 192

页数：6

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