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首页> 外文期刊>Food Science & Nutrition >The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda
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The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

机译：不同加工方法对卢旺达六种种植六种大豆群营养素和异黄酮含量的影响

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摘要

Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been reported to reduce the objectionable flavor. However, the effects of such treatments on the nutritional value and isoflavone content of soymilk, and the responses of different soybean varieties to nutrient extraction by these methods is not well studied. The aim of this study was to determine the effect of three processing methods on protein, fat, minerals, and isoflavone content in soymilk from six soybean varieties grown in Rwanda (Peka‐6, SB 24, Sc. Sequel, Sc, Squire, and a local variety) to find the best variety and processing method. The first method (M1) involved soaking soybeans in water for 12?hr prior to milk extraction, M2 involved blanching in NaHCO 3 prior to extraction and M3 involved soaking in NaHCO 3 solution for 16?hr and subsequent cooking prior to extraction. M1 resulted in significantly higher nutrient and isoflavone extraction than M2 and M3. Thus, M1 extracted more nutrients and can be recommended for soymilk production. However, where consumers prefer soymilk obtained by M2 or M3, Sc Squire and the local variety may be recommended. Sc. Squire has another advantage of higher isoflavone content than the other varieties. Further comprehensive studies on the sensory acceptability of products made from different varieties by different methods among different consumer categories will be necessary.
机译：豆浆虫富含营养和异黄酮，可以大大促进营养和健康。然而，由于令人讨厌的豆形味，本产品并未被广泛接受。据报道，涉及在豆类提取之前涉及热处理和浸泡的几种方法，以减少令人反感的味道。然而，这种治疗对豆浆的营养价值和异黄酮含量的影响，以及这些方法的不同大豆品种对营养提取的反应并未得到很好的研究。本研究的目的是从卢旺达种植的六个大豆品种（Peka-6，Sb 24，Sc中，确定三种加工方法对蛋白质，脂肪，矿物质和异黄酮含量的影响（Peka-6，Sb 24，Sc。续集，sc，quire和一个当地品种）找到最好的品种和加工方法。第一种方法（M1）涉及在牛奶萃取之前浸泡水中的大豆12？小时，M2涉及在萃取之前在NaHCO 3中漂白，并且M3涉及在NaHCO 3溶液中浸泡16℃并在提取之前浸泡。 M1导致营养素和异黄酮提取显着高于M2和M3。因此，M1提取更多的营养素，可以推荐用于豆浆生产。然而，如果消费者喜欢通过M2或M3，SC遮挡和当地品种获得的Soymilk可能会被推荐。 sc。王国具有比其他品种更高的异黄酮含量的另一个优势。对不同消费类别不同方法的产品制成的产品的感觉可接受性进一步综合研究是必要的。

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