Processing Influences on Composition and Quality Attributes of Soymilk and its Powder

@article{Giri2012ProcessingIO,
  title={Processing Influences on Composition and Quality Attributes of Soymilk and its Powder},
  author={Sandeep K. Giri and Shukadev Mangaraj},
  journal={Food Engineering Reviews},
  year={2012},
  volume={4},
  pages={149-164}
}
Soymilk is the aqueous extract of whole soybeans, resembling dairy milk in physical appearance and composition. The basic steps of its preparation include selection of soybeans, soaking in water, wet grinding, separation of soymilk from fiber (okara), cooking to inactivate lipoxygenase and trypsin inhibitors, formulation and fortification, and packaging. The properly processed soymilk and its derivatives offer many neutraceutical and health benefits. The type of processing and ensuing… CONTINUE READING

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