Concepedia

Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

Xingfei Li, Liu Xu, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang

RSC Advances · 2019 · 49 citations · 40 references

DOIFull text

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Concepts

Abstract

-2-hexenal, 1-octene-3-ol, hexanol, and 2-pentylfuran, and their contents were positively correlated with soaking temperature. A good balance of soymilk quality and flavor compound release can be achieved with soaking conditions of 25 °C and pH 9.

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