00000caa a22000003i 4500 UP-1685594773862388194 Buklod 20210304191646.0 m | | ta 210304s1979 xx r |||| u|eng d (iLib)UPBAG-00039402981 STII-DOST BAG rda eng ARTICLE-2436 Escueta, Elias E. author. Comparative acceptability of soymilks produced by different processing methods Elias E. Escueta and Julian A. Banzon. 1979. pages 55-63 26 cm text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references (page 63) Soymilks were prepared by five different methods: 1) boiling-water grind technique, 2) cold grind process followed by 30 min boiling in a steam jacketed kettle, 3) cold grind process followed by 30 min boiling by direct steam injection, 4) soymilk from soaked soybeans plus 3 min immersion boiling and 5) soymilk from unsoaked soybeans plus 5 min immersion boiling. Soymilks produced by the five methods were acceptable to the Filipino tasters with experience with soymilks. Addition of 1 percent chocolate powder increased further the acceptability of the soymilks. The study shows that some factors other than the lipoxygenase enzyme action on the fats of the soybeans affect the acceptability of the soymilks. Food Science and Technology. Soymilk Organoleptic properties. Banzon, Julian A. author. The Philippine Journal of Science Vol. 108, nos. 1-3, March-June 1979. Request full-text access via UPB University Library through https://forms.gle/KZjBv7aRtY6jiL5E9 (viewed 03 March 2021) FI UPBAG UPBAG-MAIN ARTICLE-2436 Analytics