Abstract
The water absorption of soybeans (Glycine max (L.) Merr.) during soaking is directly related to their textural characteristics and grinding properties during processing. In this study, we determined the effects of vacuum soaking on the absorption of water and salt solutions by soybeans. We also analyzed the textural characteristics and grinding properties of soybeans soaked under atmospheric and vacuum pressures (0.02–0.08 MPa) for 8 and 16 h. The results showed that vacuum soaking promoted the absorption of water and NaHCO3 solution. Vacuum soaking also decreased the hardness of soybeans. Soaking under vacuum significantly shortened the soaking time required for soybeans. Additionally, the protein content was higher in soymilk made from vacuum-soaked soybeans than in soymilk made from soybeans soaked under atmospheric pressure.
Acknowledgments
This research was financially supported by the Science and Technology Foundation of Jiaxing government of China under Grant No. 2010BY6017.
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©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Investigation of UF and MF Membrane Residual Fouling in Full-Scale Dairy Production Using FT-IR to Quantify Protein and Fat
- Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method
- Rapid Discrimination of Apple Varieties via Near-Infrared Reflectance Spectroscopy and Fast Allied Fuzzy C-Means Clustering
- Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers
- Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment
- Purification of a Bacteriocin from Lactobacillus plantarum ZJ217 Active Against Methicillin-Resistant Staphylococcus aureus
- Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying
- A CFD Study of the Effects of Feed Diameter on the Pressure Drop in Acyclone Separator
- Electrolyzed Water Generated Using a Circulating Reactor
- Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)
- Static Rheological Study of Ocimum basilicum Seed Gum
- Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using Escherichia coli K12 for Sugar Production from Date
- Influence of Hot Bed Spray Dryer Parameters on Physical Properties of Peppermint (Mentha piperita L.) Tea Powder
- Foam-Mat Drying of Muskmelon
- Simulating Continuous Time Production Flows in Food Industry by Means of Discrete Event Simulation
- Shorter Communication
- Effect of Vacuum Soaking on the Properties of Soybean (Glycine max (L.) Merr.)
Articles in the same Issue
- Frontmatter
- Research Articles
- Investigation of UF and MF Membrane Residual Fouling in Full-Scale Dairy Production Using FT-IR to Quantify Protein and Fat
- Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method
- Rapid Discrimination of Apple Varieties via Near-Infrared Reflectance Spectroscopy and Fast Allied Fuzzy C-Means Clustering
- Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers
- Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment
- Purification of a Bacteriocin from Lactobacillus plantarum ZJ217 Active Against Methicillin-Resistant Staphylococcus aureus
- Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying
- A CFD Study of the Effects of Feed Diameter on the Pressure Drop in Acyclone Separator
- Electrolyzed Water Generated Using a Circulating Reactor
- Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)
- Static Rheological Study of Ocimum basilicum Seed Gum
- Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using Escherichia coli K12 for Sugar Production from Date
- Influence of Hot Bed Spray Dryer Parameters on Physical Properties of Peppermint (Mentha piperita L.) Tea Powder
- Foam-Mat Drying of Muskmelon
- Simulating Continuous Time Production Flows in Food Industry by Means of Discrete Event Simulation
- Shorter Communication
- Effect of Vacuum Soaking on the Properties of Soybean (Glycine max (L.) Merr.)