MENÜ MENÜ
  • Sie verwenden einen veralteten Webbrowser, weshalb es zu Problemen mit der Darstellung kommen kann. Bei Problemen mit der Bestellabgabe können Sie gerne auch telefonisch bestellen unter: 01805 / 30 99 99 (0,14 €/Min., Mobil max. 0,42 €/Min.)

Value Added SoyaMilk

Bansal:Value Added SoyaMilk
Autor: Rosy Bansal
Verfügbarkeit: nur noch 3 lieferbar
Artikelnummer: 703701
ISBN / EAN: 9783659664021

Verfügbarkeit: sofort lieferbar

39,90
Inkl. MwSt. , zzgl. Versandkosten

Zusatzinformation

  • Autor:
  • Verlag: LAP Lambert Academic Publishing
  • ISBN / EAN: 9783659664021
  • Bindung: Taschenbuch

Produktbeschreibung

This study focused on improving and diversifying the food and nutrition situation of soy milk by germinating the soyabeans prior to soy milk preparation and evaluating its quality and potential for acceptance.The pH, moisture, fat, protein, ash and total solid content of raw material soyabean were 6.76, 12,17.67,39.6, 5.3, 88 %. Non-Germinated and Germinated Soy milk (from short- time Soyabeans (28 hours)) were produced . Soya Milk samples were analyzed for protein, moisture, ash, pH,total solids carbohydrates, fat , total phenolic content and sensory attributes. From the results, comparing the germinated and non-germinated soy bean, the total phenolics content was decreased significantly from 13.76±0.294 to10.67±0.434 after germination. The germinated soy milk was liked much by the people as per its taste, colour, texture ,flavor and mean score for all attributes as per overall acceptability was 7.46 out of 10. Soy milk made under 28 hours germination conditions imparts great nutritional value as germination increases protein digestibility and decreases fat,carbohydrate, ash,total solids, pH and Antinutrient like total phenolic content.soyamilk developed has improved food Quality

0 Kundenmeinungen

Bitte schreiben Sie uns Ihre Meinung zu: Value Added SoyaMilk

  • Wenn Sie dieses Eingabefeld sehen sollten, lassen Sie es leer!

Sie könnten auch an folgenden Produkten interessiert sein