+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Effect of enzymatic treatment on sensory taste of soymilk

Effect of enzymatic treatment on sensory taste of soymilk

Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 50(1): 13-21

Evaluation of soyabean isoflavone treated with various enzymes and sensory evaluation of CGTase (cyclodextrin glucanotransferase)-treated soya milk were performed. Results showed that after treatment with CGTase and pullulanase, increases in chemical components were observed suggesting an addition of sugar to the isoflavone skeleton. After treatment with alpha -glucosidase, beta -glucosidase, pectinase, naringinase, hesperidinase and beta -glucuronidase, an aglycone of isoflavone was formed.

(PDF emailed within 0-6 h: $19.90)

Accession: 003727815

Download citation: RISBibTeXText

DOI: 10.3136/nskkk.50.13

Related references

Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk. Food Control 14(3): 187-192, 2003

Effect of new lactic acid fermentation on sensory taste of fermented soymilk. Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 49(6): 377-387, 2002

Effect of boiling treatment of soymilk on the composition, yield, texture and sensory properties of tofu. Journal Canadian Institute of Food Science and Technology 19(2): 53-56, 1986

Studies on fermented soymilk products. II. Effect of soymilk processing factors on the acid production by lactic acid bacteria in soymilk. Indian Journal of Microbiology 13(2/4): 109-117, 1973

Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein. Food Science and Technology Research 14(1): 32-38, 2008

Effect of soymilk supplementation and additives on sensory characteristic and biochemical changes of yogurt during storage. Australian Journal of Dairy Technology 49(1): 34-38, 1994

Studies on fermented soymilk products. III. Activity of cheese and yoghurt cultures in soymilk and fortified soymilk. Indian Journal of Microbiology 15(1): 18-26, 1975

Effect of soymilk substitution on the rheological and sensory properties of salep (traditional Turkish milk beverage). International Journal of Food Properties 10(3): 413-420, 2007

Effect of soymilk and fermented soymilk powders on osteoporosis in ovariectomized rats. Veterinary Medical Journal Giza 55(2): 585-601, 2007

Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees. Food Science And Technology International: 5 Supplement, 103-108, 2008

Are free fatty acids effective taste stimuli in humans? Presented at the symposium "The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond" held at the iNstitute of Food Technologists 2011 Annual Meeting, New Orleans, LA, June 12, 2011. Journal of Food Science 77(3): S148-S151, 2012

Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. Journal of Food Science 78(1): C1-C7, 2013

Growth and activity of lactic-acid bacteria in soymilk. II. heat treatment of soymilk and culture activity. Journal of milk and food technology: o4 (2) 63-68, 1971

Enzymatic and non-enzymatic elimination of bitter taste by enzymatic protein hydrolysates. 1969

Studies on the processing and properties of soymilk. II. Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations. Journal of the Science of Food and Agriculture 22(10): 526-531, 1971