Fatty acid profile of traditional soymilk

被引：0

作者：

José Luis Peñalvo

M. Conçeicão Castilho

M. Irene N. Silveira

M. Cruz Matallana

M. Esperanza Torija

机构：

[1] University of Helsinki,Institute for Preventive Medicine, Nutrition and Cancer, Folkhälsan Research Center, Division of Clinical Chemistry

[2] Universidad Complutense de Madrid,Dpto Nutrición y Bromatología II: Bromatología, Facultad de Farmacia

[3] Universidade de Coimbra,Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia

来源：

European Food Research and Technology | 2004年 / 219卷

关键词：

Fatty acid profile; Thermal treatment; Okara; Soybean; Soymilk;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found.

引用

页码：251 / 253

页数：2