|Table of Contents|

Effects of Soymilk on the Stability and Nutritional Properties of Walnut Beverage(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年01期
Page:
107-110
Research Field:
Publishing date:

Info

Title:
Effects of Soymilk on the Stability and Nutritional Properties of Walnut Beverage
Author(s):
LU Ye-qing; HUA Yu-fei; CHENG Ye-ming; YU Ai-xia
State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China
Keywords:
Soymilk; Walnut beverage; Stability; Nutritional property
PACS:
TS214.1
DOI:
10.3969/j.issn.1000-9841.2013.01.025
Abstract:
The stability and nutritional properties of mixed walnut-soy beverages without stabilizer were studied.Results indicated that the centrifugal sedimentation ratios of beverage decreased by 63.84% and the lipid separation rates decreased by 59.02% respectively compared with walnut slurry,and the particle size distribution of beverage decreased to 1-10 μm while the walnut slurry was 10~100 μm.The beverage was stable with soymilk.On the other hand,as the proportion of soymilk increase,the stability increases.When the proportion of walnut slurry and soymilk was 1∶2,the walnut protein solubility reached up to 87.99%,stability was the best,and then the continually increase of soymilk proportion did little to the stability.To study the proteins’ nutritional properties,amino acid composition was measured.It showed that soymilk was rich in lysine and could supply the short of lysine in walnut slurry effectively.When the proportion of soymilk in beverage was more than 50%,lysine content met the demand of amino acid scoring pattern and the beverage accords with protein nutritional requirements.

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Last Update: 2013-02-20