Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film

Soleha Ishak, . and Shafie Embong, . and Keong L.S., . (1991) Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film. [Proceedings Paper]

Soybean milk was preheated by boiling for 0 5 10 and 15 min prior to the preparation of protein-lipid film fucuk. Surface films formed at 20 - min intervals were air-dried for 48 h and weighed. Films were used for the determination of proximate composition rehydration capacity and boiling resistance. Preheating of soy milk for 5 and 10 min improved the film weight however heating for 15 min reduced it. Protein contents decreased but fat contents increased in films prepared from 5 min preheated soy milk while those after 15 min heating contained slightly higher amount of protein than the control but lower amount of fat. Preheating of soy milk caused a reduction in moisture content but increased the carbohydrate level. Rehydration capacity of films showed that for those prepared from control 5 min and 10 min preheated soy milk had similar pattern of water absorption where film number 6 absorbed more water followed by film number 3 and 1. However for 15 min heating film number 6 absorbed least water followed by film number 1 and 3. Boiling resistance of films decreased as the time of preheating increased

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Abstract

Soybean milk was preheated by boiling for 0 5 10 and 15 min prior to the preparation of protein-lipid film fucuk. Surface films formed at 20 - min intervals were air-dried for 48 h and weighed. Films were used for the determination of proximate composition rehydration capacity and boiling resistance. Preheating of soy milk for 5 and 10 min improved the film weight however heating for 15 min reduced it. Protein contents decreased but fat contents increased in films prepared from 5 min preheated soy milk while those after 15 min heating contained slightly higher amount of protein than the control but lower amount of fat. Preheating of soy milk caused a reduction in moisture content but increased the carbohydrate level. Rehydration capacity of films showed that for those prepared from control 5 min and 10 min preheated soy milk had similar pattern of water absorption where film number 6 absorbed more water followed by film number 3 and 1. However for 15 min heating film number 6 absorbed least water followed by film number 1 and 3. Boiling resistance of films decreased as the time of preheating increased

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Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	SOJA
AGROVOC Term:	ALIMENTOS DERIVADOS DE LA SOJA
AGROVOC Term:	EBULLICION
AGROVOC Term:	CONTENIDO PROTEICO/ TECNOLOGIA DE LOS ALIMENTOS
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:26
URI:	http://webagris.upm.edu.my/id/eprint/15118

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