title: Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans.
abstract: The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination condition. Results from the present research showed significant (p< 0.05) improvement of TPC in cooked germinated soybean milk, while both the TIA and phytic acid content were decreased significantly (p< 0.05). In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings.
authors.affiliation: School of Biological Sciences, The University of Hong Kong, Hong Kong. h1292055@connect.hku.hk.
authors.forename: Susu
authors.initials: S
authors.lastname: Jiang
authors.affiliation: Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China. weixicai@uic.edu.hk.
authors.forename: Weixi
authors.initials: W
authors.lastname: Cai
authors.affiliation: Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China. baojunxu@uic.edu.hk.
authors.forename: Baojun
authors.initials: B
authors.lastname: Xu
keywords: germination; physicochemical property; phytic acid; soy milk; total phenolic content; trypsin inhibitor activity