Vol. 9, Special Issue 1 (2021)
Effect of ohmic heating on protein characteristics and beany flavor of soymilk
Author(s): Jaybhay Bhalchandra Shivaji, R Jagan Mohan, Ashish Rawson and Akash Pare
Abstract: The functional and nutraceutical food market is growing at the fastest rate in all segments of food. Plant-based milk substitutes' popularity is increasing worldwide as these beverages are rich in functional and nutraceutical compounds. Soymilk is a highly consuming plant-based milk substitute rich in protein, vitamins, minerals and cholesterol-free. The novel ohmic heating technology was potentially applicable in improving protein characteristics with a reduction in beany, off-flavor of soymilk. Ohmic heating is rapid and uniform heating technology. Effect of ohmic heating voltage (160V, 180V, 200V) and target temperature (70 °C, 80 °C, 90 °C) on extraction yield, protein characteristics and the beany flavor were investigated. Maximum yield (83.25±0.17%) of soymilk was found at 200V and 90 °C. Ohmic heating significantly increased (p< 0.05) in crude protein content and soymilk's protein digestibility. The highest amount of protein content (8.14±0.08%) found at 180V and 80 °C. The digestibility of soymilk increased with an increase in temperature and voltage and found a maximum of 75.55±0.55% at 200V and 90 °C. The increase in voltage protein solubility decreased to 8.03±0.29%. The hydroperoxides responsible for beany flavor were significantly decreased (p< 0.05) with increasing temperature and found a minimum 0.47±0.02 meq/kg at 200V and 90 °C target temperature.
DOI: 10.22271/chemi.2021.v9.i1e.11658
Pages: 248-252 | 578 Views 116 Downloads
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How to cite this article:
Jaybhay Bhalchandra Shivaji, R Jagan Mohan, Ashish Rawson and Akash Pare. Effect of ohmic heating on protein characteristics and beany flavor of soymilk. International Journal of Chemical Studies. 2021; 9(1): 248-252. DOI: 10.22271/chemi.2021.v9.i1e.11658
