%0 Journal Article
%T Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans
%A Susu Jiang
%A Weixi Cai
%A Baojun Xu
%J Foods
%D 2013
%I MDPI AG
%R 10.3390/foods2020198
%X The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination condition. Results from the present research showed significant ( p < 0.05) improvement of TPC in cooked germinated soybean milk, while both the TIA and phytic acid content were decreased significantly ( p < 0.05). In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings.
%K germination
%K physicochemical property
%K phytic acid
%K soy milk
%K total phenolic content
%K trypsin inhibitor activity
%U http://www.mdpi.com/2304-8158/2/2/198