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>Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd
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Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd
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机译：Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd
ABSTRACTSoymilk processed by the Rapid Hydration Hydrothermal Cooking (RHHTC) method had higher thiamin and protein when compared to traditionally extracted soymilk (P<0.0001). Traditionally processed soybean curd had higher protein (P<0.0001) and fat (P<0.001) while carbohydrate and ash were lower (P<0.0001) when compared to RHHTC produced soybean curd. Variation in amino acid compositions occurred in soymilks and soybean curds. RHHTC‐produced soybean curd had greater curd yields than traditionally produced soybean cur
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