Fatty acid profile of traditional soymilk

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

    Research output: Contribution to journalArticlepeer-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 languageEnglish
    JournalEuropean Food Research and Technology
    Volume219
    Issue number3
    Pages (from-to)251-253
    Number of pages3
    ISSN1438-2377
    DOIs
    Publication statusPublished - Aug-2004

    Keywords

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

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