Title: Evaluation of physicochemical properties of soymilk prepared from germinated soybean
Abstract: Journal of Food Processing and PreservationVolume 45, Issue 12 e16070 ORIGINAL ARTICLE Evaluation of physicochemical properties of soymilk prepared from germinated soybean Phuong Hong Le, Corresponding Author Phuong Hong Le [email protected] orcid.org/0000-0002-3782-2185 Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Correspondence Phuong Hong Le, Department of Chemical Engineering, Nong Lam University, Quarter 6, Linh Trung, Thu Duc, Ho Chi Minh City, Vietnam. Email: [email protected] Contribution: Writing - review & editingSearch for more papers by this authorTung Thanh Diep, Tung Thanh Diep orcid.org/0000-0002-3984-4230 Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Contribution: Writing - original draftSearch for more papers by this authorNguyet Thi Anh Nguyen, Nguyet Thi Anh Nguyen Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Contribution: InvestigationSearch for more papers by this authorKhoa Dang Tran, Khoa Dang Tran Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, VietnamSearch for more papers by this authorTrinh Thi Mai Tran, Trinh Thi Mai Tran Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, VietnamSearch for more papers by this authorThien Trung Le, Thien Trung Le orcid.org/0000-0001-5441-2199 Department of Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Contribution: SupervisionSearch for more papers by this author Phuong Hong Le, Corresponding Author Phuong Hong Le [email protected] orcid.org/0000-0002-3782-2185 Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Correspondence Phuong Hong Le, Department of Chemical Engineering, Nong Lam University, Quarter 6, Linh Trung, Thu Duc, Ho Chi Minh City, Vietnam. Email: [email protected] Contribution: Writing - review & editingSearch for more papers by this authorTung Thanh Diep, Tung Thanh Diep orcid.org/0000-0002-3984-4230 Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Contribution: Writing - original draftSearch for more papers by this authorNguyet Thi Anh Nguyen, Nguyet Thi Anh Nguyen Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Contribution: InvestigationSearch for more papers by this authorKhoa Dang Tran, Khoa Dang Tran Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, VietnamSearch for more papers by this authorTrinh Thi Mai Tran, Trinh Thi Mai Tran Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, VietnamSearch for more papers by this authorThien Trung Le, Thien Trung Le orcid.org/0000-0001-5441-2199 Department of Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam Contribution: SupervisionSearch for more papers by this author First published: 22 October 2021 https://doi.org/10.1111/jfpp.16070Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Germinated soybean (GSB) has a high interest in the food industry due to its potential health benefits. However, the understanding of physicochemical properties as well as sensory properties of plant-based milk made of GSB is very limited. This study, therefore, formulated GSB milk and identified its nutritional value, rheological property, and perception of consumers. The obtained result revealed that GSB milk had a high gamma-aminobutyric acid (GABA) content (127–135 mg/L) while its other properties including pH, crude protein content, and total soluble solid were equivalent to those of conventional soymilk. Due to the denaturation of protein in germination, GSB milk had a bigger droplet size in comparison with conventional soymilk, resulting in a lower viscosity. For consumer perception, sensory properties of GSB milk were evaluated as better than those of conventional soymilk. Practical applications Nutritional profiles of soymilk prepared from Germinated soybean (GSB) can be comparative with those of conventional soymilk. The increase of gamma-aminobutyric acid content and the changes in sensory properties of GSB milk bring the opportunity to develop new products prepared from this soymilk. CONFLICT OF INTEREST The author declares that there is no conflict of interest that could be perceived as prejudicing the impartiality of the research reported. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy. It belongs to Nong Lam University till to 2025. Volume45, Issue12December 2021e16070 RelatedInformation