ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
— Addition of carbohydrates such as dextrose, sucrose or corn syrups to heat-treated soy milk before drying significantly improved the redispersibilities of the resultant dried products, reaching about 100% at 1.0–1.5 times as much sugar as soy milk solids. Among carbohydrates tested, corn syrups, expecially those enzyme-converted in the region of 48.5 D.E., seemed to be suitable materials because of high dispersant efficiency, moderate sweetness and easier drying. One possible reason for the dispersant effects of sugars is suggested to be a physical separation of soy protein molecules. Effects of corn syrups upon the spray-drying of soy milk also are discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04058.x
