NDLI: Calcium coagulation properties of hydrothermally processed soymilk

Content Provider	Springer Nature Link
Author	Wang, C. Johnson, L. A. Wilson, L. A.
Copyright Year	2003
Abstract	The effects of hydrothermal cooking (HTC), a steam-injection process otherwise known as jet cooking, on the calcium salt coagulation properties of soymilk were determined. Full-fat soymilk was processed at five different conditions (traditional kettle cooking at 100°C for 5 min, HTC at 100°C for 20 s, HTC at 134°C for 26 s, HTC at 154°C for 31 s, and HTC at 162°C for 35 s) and coagulated at four calcium chloride concentrations (0.05, 0.10, 0.20, and 0.30%). Tofu yields and recoveries of dry matter and protein in the coagulated curd followed similar trends with increasing calcium chloride concentration, namely, an initial increase rising to a peak followed by a decrease. HTC-processed soymilks, especially those processed at high temperature (162°C), gave lower tofu yields and lower recoveries of dry matter and protein in tofu. HTC-processed soymilks, especially those processed at 134°C or higher, resulted in very soft, fragile, and adhesive tofu. The high calcium salt tolerance of HTC-processed soymilk might be used to improve dispersion stability of calcium-fortified soy-based dairy analogs.
Starting Page	1225
Ending Page	1229
Page Count	5
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	80
Issue Number	12
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2003-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Coagulation jet cooking protein soybeans soymilk soy protein tofu Chemistry/Food Science Analytical Chemistry Biotechnology Industrial Chemistry/Chemical Engineering Biomaterials Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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