文章基本信息

标题：Improvement of "whole" soymilk quality by enzimatic aid process
本地全文：下载
作者：ROSENTHAL, A. ; DELIZA, R. ; CABRAL, L. C. 等
期刊名称：Alimentos e Nutrição Araraquara
印刷版ISSN：2179-4448
出版年度：2009
卷号：14
期号：2
语种：English
摘要：Several hydrolytic enzymes - Celluclast® 1.5L, Pectinex® ultra sp, Rohalases® (SEP, F, 7069 e 7118) - were independently studied, regarding their effect on the sensory quality of the whole soymilk. The whole soymilk processing included the following operations: dehulling, boiling, draining, grinding, homogenisation, enzymatic treatment, and heat treatment. The sensory attributes bodiness, beany flavour, chalkiness, and flavour global impression were evaluated by a selected and trained sensory panel from the Embrapa Food Technology, using a 9-point non-structured linear scale. The treatment with Celluclast 1.5L resulted in a considerable reduction of the particle size suspended in the soymilk. Such reduction originated products with low level of chalkiness, in comparison to the control, submitted to one homogenisation. The enzymatic treated soymilk resulted in higher global impression of flavour, followed by the products submitted to one homogenisation. KEYWORDS: Soymilk; enzymatic treatment; chalkiness; sensory evaluation.
关键词：Soymilk;enzymatic treatment;chalkiness;sensory evaluation.