09:30 〜 09:45
[3Ja-03] Physicochemical Properties of Evaporated Low-fat and High-fat Soymilk
キーワード：豆乳、オイルボディー、粘度
【Purpose】 Soymilk is an aqueous extract of mature soybean, which is like cow’s milk in appearance. Evaporated soymilk is expected to be utilized as an alternative to condensed milk. However, it has not yet been widely applied in practical applications due to greatly increased viscosity. In this presentation, to identify the relationship between protein and lipid, the viscosity of low-fat and high-fat of soymilk after evaporation is investigated.
【Methods】 Commercial soymilk was centrifuged at 25,000×g for various durations (30, 60, 120 min) to divide into floating (oil body), supernatant, and sediment fractions. The supernatant was designated as low-fat soymilk, and high-fat soymilk were prepared by adding oil bodies into commercial soymilk followed by homogenization. The resulting soymilk samples were evaporated and then subjected to viscosity measurement by hybrid rheometer (Discovery HR-20, TA). Total solid content of each sample was determined using a moisture analyzer (MX-50, A&D). The flow curves were described by a power law model. K (consistency coefficient (Pa⋅sn)) and n (flow behavior index (−)) were estimated.
【Result】 During evaporation, K of low-fat soymilk greatly increased with increasing solids content. Comparing K of each sample, the evaporated low-fat soymilk which centrifugated for 30 min indicated the highest viscosity among them. On the other hand, K of high-fat soymilk after evaporation decreased following the increase in the amount of oil bodies added. The high-fat soymilk, with three times the amount of oil bodies added compared to original soymilk, indicated the lowest K among the other samples. This result suggests that the viscosity of evaporated soymilk might be influenced by the amount of oil bodies.
【Methods】 Commercial soymilk was centrifuged at 25,000×g for various durations (30, 60, 120 min) to divide into floating (oil body), supernatant, and sediment fractions. The supernatant was designated as low-fat soymilk, and high-fat soymilk were prepared by adding oil bodies into commercial soymilk followed by homogenization. The resulting soymilk samples were evaporated and then subjected to viscosity measurement by hybrid rheometer (Discovery HR-20, TA). Total solid content of each sample was determined using a moisture analyzer (MX-50, A&D). The flow curves were described by a power law model. K (consistency coefficient (Pa⋅sn)) and n (flow behavior index (−)) were estimated.
【Result】 During evaporation, K of low-fat soymilk greatly increased with increasing solids content. Comparing K of each sample, the evaporated low-fat soymilk which centrifugated for 30 min indicated the highest viscosity among them. On the other hand, K of high-fat soymilk after evaporation decreased following the increase in the amount of oil bodies added. The high-fat soymilk, with three times the amount of oil bodies added compared to original soymilk, indicated the lowest K among the other samples. This result suggests that the viscosity of evaporated soymilk might be influenced by the amount of oil bodies.