Abstract
Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.
Highlights
IntroductionSoy-based beverages, called soy milks, soymilks or soybean milks, are the aqueous extracts of whole soybeans (Glicine max) and are a source of high quality protein and balanced nutrients
Soy-based beverages, called soy milks, soymilks or soybean milks, are the aqueous extracts of whole soybeans (Glicine max) and are a source of high quality protein and balanced nutrients.Soy-based beverages are a valid alternative to cow milk: milk and dairy products are considered a wellbalanced food as they are a source of essential amino acids, vitamins and calcium; their consumption must be avoided in case of allergy to cow milk proteins or severe intolerance to lactose.The consumer acceptability of soy-based beverages might be affected by their astringent flavor [1,2], there is an increased interest among consumers
A rapid measurement, is important because it is the first quality parameter evaluated by consumers [22] and it was often related to antioxidant properties or an indicator for severe heat treatments [23]
Summary
Soy-based beverages, called soy milks, soymilks or soybean milks, are the aqueous extracts of whole soybeans (Glicine max) and are a source of high quality protein and balanced nutrients. Soy-based beverages are free of cholesterol and lactose and, have small amounts of saturated fatty acids and different phytochemicals with beneficial properties, i.e., isoflavones or tocopherols that contribute to their antioxidant properties [4,5]. The concentrations of these bioactive compounds and their antioxidant properties are affected by food matrix and processing condition techniques, such as heat treatment, dilution with non-soy ingredients, enzyme hydrolysis and fermentation [6,7,8,9,10]. Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out
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