Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk.
Food Chem
; 381: 132158, 2022 Jul 01.
Article
em En
| MEDLINE
| ID: mdl-35114622
ABSTRACT
The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C were investigated. Results indicated that non-sonicated soymilk had the maximum particle size D4, 3 of 2.47 ± 0.47 µm, while 9 min high intensity ultrasound (HIU) decreased D4, 3 to 0.44 ± 0.01 µm. 9 min of HIU decreased the total number of microorganisms in soymilk from 4.51 to 3.95 Log (CFU/mL). Moreover, 9 min HIU increased the absolute value of ζ-potential from 36.43 to 34.13 mV. Turbiscan test showed that 9 min HIU decreased the instability index of soymilk from 0.78 to 0.65. Furthermore, sensory analysis, electronic nose, electronic tongue, and gas chromatography-mass spectrometry showed that 7 min HIU decreased the content of aldehydes, furans, ketones, and alcohols by 52.09%, 75.01%, 56.79%, and 57.27%, respectively.
Palavras-chave
1-Octen-3-ol (PubChem CID: 18827); 1-Octen-3-one (PubChem CID: 61346); 2-Pentyl furan (PubChem CID:19602); 2-methyl-3-heptanone (PubChem CID: 3314); Flavor; Hexanal (PubChem CID:6184); Linoleic acid (PubChem CID:5280450); Physicochemical properties; Protein; Sonication; Soybean milk; Storage stability
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glycine max
/
Leite de Soja
Limite:
Animals
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article