Abstract
The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121 and 145 °C exit temperatures, and 0.75 and 1.25 L/min flow rates), and the changes in the physical, chemical, microbial, and sensory properties during 28 days of storage at 4 °C were analyzed. The treated soy milk remained stable for 28 days. There was a significant reduction in the particle size of soybean solids which did not change during storage. The pH of the treated soy milk was significantly lower than the untreated soy milk and it reduced further upon storage. The soy milk was pasteurized with high pressure processing coupled with preheating. No lipoxygenase activity was detected. Compared to commercial samples, there was no significant difference in the astringency, bitterness, or chalkiness of soy milk prepared in the study.
Highlights
IntroductionAlbeit economical and efficient, has damaging effects on heat labile compounds [1], affecting the color, flavor, and texture [2]
Food processing by heating, albeit economical and efficient, has damaging effects on heat labile compounds [1], affecting the color, flavor, and texture [2]
For high hydrostatic pressure processing (HHP), the rise in temperature is the result of adiabatic heating
Summary
Albeit economical and efficient, has damaging effects on heat labile compounds [1], affecting the color, flavor, and texture [2]. Non-thermal food processing methods are of special interest and high pressure processing (HPP) is one such method. Processing and continuous high pressure (CHP) processing. HHP is a batch process in which the food is sealed in a flexible container, and the container put in a pressure vessel filled with pressure transmitting fluid such as water or oil. This vessel is pressurized and the pressure transmitting fluid in turn applies pressure to the food. CHP, as the name implies, is a continuous process and is synonymous with high pressure homogenization (HPH)
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