Preparation Technique of Soymilk-Based Yoghurt and it's Relation to Soybean Varieties and Anti-Nutritional Factors

Autor:	Saleh Fa, Hefny Aa, Abd EI-Gawad Ia, Elham EI-Sayed M
Rok vydání:	2015
Předmět:	Phytic acid food.ingredient Moisture Urease biology Chemistry Extraction (chemistry) food and beverages Trypsin Stachyose chemistry.chemical_compound food medicine biology.protein Food science Chemical composition Cotyledon medicine.drug
Zdroj:	Journal of Nutrition & Food Sciences.
ISSN:	2155-9600
DOI:	10.4172/2155-9600.1000411
Popis:	The effect of soybeans varieties and the extraction ratios on the chemical composition of the resulting soymilk, additionally the effect of the preparation technique of soymilk and soy-yoghurt on the trypsin inhibitors, urease activity and phytic acid contents were investigated. Soybean seed varieties "Clark and Crawford" and their structural components were analyzed for major chemical composition and soluble carbohydrates. Moreover, the changes in the soybean anti-nutritional factors affected by preparation technique of soymilk and soy-yoghurt were determined. Cotyledon of Clark variety contained significantly (p
Databáze:	OpenAIRE
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