|
KMID : 0380619860180050382
|
|
Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.382 ~ p.387
|
|
|
Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination
|
|
|
|
|
Abstract
|
|
|
|
The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at 25℃ for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and Krassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|