Fatty acid profile of traditional soymilk

被引：37

作者：

Peñalvo, JL

Castilho, MC

Silveira, MIN

Matallana, MC

Torija, ME

机构：

[1] Univ Helsinki, Div Clin Chem, Folkhalsan Res Ctr, Inst Prevent Med Nutr & Canc, FIN-00014 Helsinki, Finland

[2] Univ Complutense Madrid, Fac Farm, Dept Nutr & Bromatol Bromatol 2, Madrid, Spain

[3] Univ Coimbra, Fac Farm, Lab Bromatol & Hidrol, Coimbra, Portugal

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2004年 / 219卷 / 03期

关键词：

fatty acid profile; thermal treatment; okara; soybean; soymilk;

D O I：

10.1007/s00217-004-0945-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found.

引用

页码：251 / 253

页数：3

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