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KMID : 0380619840160040423
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.423 ~ p.428
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Some Factors Affecting the Viscometric Characteristics of Soymilk
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Abstract
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Changes in viscosity of soymilk were evaluated as affected by solid concentration, temperature, pH and sugar addition. Soybeans were soaked, ground with boiling water, and filtered followed by boiling for 30 min for soymilk preparation. It was found that viscosity increased exponentially as solid concentration increased while the raise of temperature caused exponential decrease in it. A minimum viscosity was ovserved at pH 6.5 in the range of pH 5.0-8.0. The effects of solid concentration and pH on viscosity were reduced as the measuring temperature increased. Addition of sucrose up to 9% showed little effect on viscosity with showing a tendency of increase.
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KEYWORD
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