Abstract
Proximate analysis was performed on 55 samples representing varieties of Ontario grown soybeans. All of the samples were made into soymilk and composition of the milk determined. In addition to gross composition, the content of phosphorus, calcium and magnesium was measured. The soymilk was subjected to ultrafiltration and the diffusate analyzed for soluble constituents. All results are presented in the form of frequency distribution charts. Correlations of variables indicated that an increased protein level in soybeans was accompanied by a decrease in fat. Soluble carbohydrates in the diffusate were determined by gas-liquid chromatography of the TMS derivatives. Sucrose was the predominant sugar.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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