Fatty acid profile of traditional soymilk

JL Penalvo, MC Castilho, MIN Silveira, MC Matallana, ME Torija

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Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found.

Original languageEnglish
JournalEuropean Food Research and Technology
Issue number3
Pages (from-to)251-253
Number of pages3
Publication statusPublished - Aug-2004


  • fatty acid profile
  • thermal treatment
  • okara
  • soybean
  • soymilk

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