title: Preparation and physicochemical properties of whole-bean soymilk.
abstract: Whole-bean soymilk has been prepared by using media-milling. Some characteristics of media-milled soymilk have been determined and compared with filtered soymilk (similar to commercial ones) and whole-bean soymilk prepared by blending. There existed particles in the nano/submicrometer scale in both media-milled and filtered soymilk. The particles in blended soymilk were greater than 1 μm. Media-milled soymilk was the most stable among three samples, even after autoclaving. Solid recovery (98.44 ± 0.16%), viscosity (160.59 ± 4.26 cps), dietary fiber (22.68 ± 0.97% on dry basis), total polyphenol recovery (95.15 ± 7.09%), and isoflavone content (4.42 ± 0.03 mg/g dry solid) of media-milled samples were greater than those of filtered ones. Aglycones, the most bioactive form of isoflavone, in autoclaved media-milled soymilk were more than 2-fold those in autoclaved filtered soymilk. With almost no okara generated, the media-milled soymilk retained fiber in soybeans which would be beneficial to human health.
authors.affiliation: Graduate Institute of Food Science and Technology, National Taiwan University , 1 Roosevelt Road, Section 4, Taipei 10617, Taiwan.
authors.forename: Hsin-Yu
authors.initials: HY
authors.lastname: Kuo
authors.forename: Shih-Hsin
authors.initials: SH
authors.lastname: Chen
authors.forename: An-I
authors.initials: AI
authors.lastname: Yeh
mesh_terms: D004043:Dietary Fiber / Q000032:analysis; D005374:Filtration; D005511:Food Handling / Q000379:methods*; D010316:Particle Size; D041942:Soy Milk / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D014783:Viscosity
keywords: isoflavone; media milling; soymilk; whole bean