45G-5 |
Comparison of the efficiency in fat removal of soymilk made from soyflakes and whole soybeans at three levels of solids |
S. PRAWIRADJAJA and L. A. Wilson. Dept. of Food Science & Human Nutrition, Iowa State Univ., 2312 Food Science Bldg., Ames, IA 50011 Soymilk has been consumed as a substitute for cow’s milk for centuries and is the fastest growing soy food in the US. While cow’s milk with various fat contents (whole, 2%, 1%, and skim) have been available for sometime, the same is not true for soymilk. The production of low fat or non-fat soymilk would provide more variety for the consumer. The objective of this study is to evaluate the efficiency of fat removal from soymilk produced from whole soybeans and soyflake at three solid levels. Whole soybeans and soy flakes were used to make soymilk using a commercial Takai Soymilk machine. Three different percent solid soymilks from whole soybeans or soyflake (5, 8, and 12 °Brix) were prepared on each processing day. Soymilk fat was removed using with either a commercial dairy skimmer or a centrifuge-decant method. Proximate analyses were done on all fractions of the skimming process (whole and skimmed soymilk, centrifuge precipitate, and cream). The color of soymilk was measured using the Hunter color Lab. The fat from whole soybean milk is removed less efficiently (7-30 %fat extraction) than soyflake milk (50-80 %fat extraction) using both skimming methods. In soyflake milk similar amounts of fat could be removed from 5 and 8 % solids milk (75 %fat extraction) and the least at 12 %solids milk (60 %fat extraction) using the commercial dairy skimmer. In whole soybean milk, the %fat was removed less efficiently at 5 %solids milk using the commercial dairy skimmer. The opposite result was seen with the centrifuge decant method. Skim milk made from soyflake yielded a darker, greener and less yellow color than whole soymilk (P<0.05), whereas less observable differences were noticed in skim soybean milk (P<0.05). Color comparison of whole and skim cow’s milk showed similar behavior (darker, greener and less yellow).
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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