Fatty acid profile of traditional soymilk

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

doi:10.1007/s00217-004-0945-y

Fatty acid profile of traditional soymilk

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

Non-communicable Diseases

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English
Journal	European Food Research and Technology
Volume	219
Issue number	3
Pages (from-to)	251-253
Number of pages	3
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-004-0945-y
Publication status	Published - Aug-2004

Keywords

fatty acid profile
thermal treatment
okara
soybean
soymilk

Access to Document

10.1007/s00217-004-0945-y

Cite this

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title = "Fatty acid profile of traditional soymilk",

abstract = "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.",

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T1 - Fatty acid profile of traditional soymilk

AU - Penalvo, JL

AU - Castilho, MC

AU - Silveira, MIN

AU - Matallana, MC

AU - Torija, ME

PY - 2004/8

Y1 - 2004/8

N2 - 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.

AB - 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.

KW - fatty acid profile

KW - thermal treatment

KW - okara

KW - soybean

KW - soymilk

U2 - 10.1007/s00217-004-0945-y

DO - 10.1007/s00217-004-0945-y

M3 - Article

VL - 219

SP - 251

EP - 253

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 3

ER -